ISSUE 10
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Pub Sector Urges Chancellor to Maintain Furlough Scheme at 80% to October
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The British Beer & Pub Association (BBPA), British Institute of Innkeeping (BII) and UKHospitality (UKH) have called on the Chancellor to extend the Job Retention Scheme to October and increase its flexibility for the pub and hospitality sectors. In a letter to Rishi Sunak, the trade bodies have urged the Chancellor to maintain the furlough salary for pub and hospitality staff at 80% until October, allowing the sector, which is 2 months behind reopening compared to the rest of the economy, to fully get back up and running whilst the furlough scheme remains in place to save jobs. In the same letter, they have also asked the Chancellor to introduce flexibility into the furlough scheme earlier than the current scheduled date of the start of August, to help fit with the sector re-opening from 4th July. The call comes as the trade bodies revealed today that thousands of furloughed pub jobs could be lost, unless pubs can safely re-open and be operationally and
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commercially viable businesses by July, so that they can afford to pay their staff. Likewise, the call comes as reporting suggests that businesses will have to pay a further one-fifth of the wages of furloughed employees from August in announcements expected this week. This is in addition to any top ups already being made to the 80% paid by Government up to £2,500 per month. The trade bodies are therefore also calling on the Government to adopt the advice and guidance of the World Health Organisation from July, which suggests using one metre for social distancing as opposed to two metres. This, they say, would help businesses to get back up and running to serve their communities again – significantly increasing the number of pubs that could safely re-open from one-third to three-quarters in July and at levels that would be more commercially viable, saving thousands of businesses and jobs whilst also still ensuring customer safety.
(CONTINUED ON PAGE 3...)
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CLH Digital
Issue 9
Editor's Viewpoint
Boris - Get the Sector Open for Business, NOW!
EDITOR
Peter Adams
Welcome to the tenth edition of CLH Digital - an “offshoot” from our normal monthly CLH News, which we will be distributing via our digital newsletter, social media and will also available to read online whilst this current Covid-19 crisis continues.
June is almost here, the Prime Minister has said we can gather in small groups outside and barbecue again. I see no reason why we cannot, like our European counterparts, take advantage of the summer sun and begin outdoor socialising with phased return to the opening of bars pubs and restaurants.
Following on from last week’s editorial, I would reiterate the point I am not an epidemiologist, merely an observer. However, I am an observer who has constantly monitored the current crisis, and the way that we all have dealt with it and come to terms with it.
I noted my home city of Liverpool has led the way this week when Mayor of Liverpool Joe Anderson announced announcing a new £450,000 project to help reimagine spaces in Liverpool in an outdoor European style. The fund will be used to help local independent businesses redesign outdoor spaces and turn them into high quality covered seating areas to make up for the internal space they are losing as a result of social distancing restrictions.
I would say I can see no reason whatsoever for not instigating a planned and structured easing of the lockdown for the hospitality sector.
France last night (May 28) revealed new measures to ease the lockdown, which will see bars and restaurants reopen from June 2 as long as there is a minimum one-metre gap between tables with all staff wearing face masks. Two weeks ago, the Italians enjoyed their first meal out for two months as the country eased its lockdown restrictions, with bars, restaurants and cafes back in business and St Peter’s basilica in the Vatican open for visitors. “I haven’t worked for two and a half months. It’s a beautiful, exciting day,” Valentino Casanova, a barman in Caffé Canova in Rome’s central Piazza del Popolo, told Reuters. Spain has moved into its second phase of easing lockdown restrictions with bars and restaurants welcoming terrace dining and socialising and the next week, I understand, limited numbers will be allowed inside bars as well. The entire country is desperate to get back to normal, get out in the sunshine and experience all the normal things families, friends and work colleagues enjoy. It is good for our physical and mental health. Stories are beginning to emerge of the damage to our well-being and family life the lockdown is causing long-term. Much of our social interaction is concentrated around the hospitality sector. This type of interaction is essential - we all need it. Sitting on a sofa day in and day out “barking on social media and at the television” - I genuinely believe “rots the soul”. We have had to endure a relentless barrage of negative reporting by mainstream media. These people have been exempt from lockdown and classified as essential workers, they have been able to go about their normal business, travel and interact from the very first day lockdown began. No quarantine for them, and no threat of losing jobs - if anything since this crisis began - they have thrived!
The initiative is believed to be the first of its type in the country, ensuring that many independent bars and restaurants are able to continue trading safely, while also creating a whole new ambience and dining experience for customers. This should be a government initiative, with every borough or authority given as much help as possible - in particular the relaxation and suspension of planning applications - anything that will get the trade and running. Once again we have some of the industry’s leading lights forward/experts to give an insight, not only on the crisis itself, but also to advise with guidance and best practice on how to help you through and to get ready to trade and prepare for a Staycation stampede! Visit our website for our “Staycation - Your Country Need You” Poster available to download. Only the hospitality sector can put some cheer back into the country, showcasing the wonderful diverse vibrant UK! www.catererlicensee.com/staycation.jpg
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Issue 9
CLH Digital
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Pub Sector Urges Chancellor to Maintain Furlough Scheme at 80% to October (...CONTINUED FROM FRONT COVER) According to all three trade associations, many venues are already looking at operating plans and preparing additional safety protocols to reassure staff and customers they can create a safe socialising environment.
the Government allows pubs to re-open under those safe conditions in July, so that they can operate at a sustainable level and become pillars of the community once more. “Under two metre social distancing rules, pubs will have less space to operate with so will need less staff. Many pubs won’t even be able to reopen, yet they could be expected to cover part of their staff furlough costs from August without any money coming in. Such a situation would mean either pubs closing for good or jobs being lost.
Hospitality was one of the first sectors to be closed by the Government back in March, and will be one of the last to re-open after lockdown. 10,000 of the UK’s 47,000 pubs are also still ineligible for any Government grant support, with many who are eligible for help still waiting for Government grants and loans to trickle down to them. For those jobs that cannot yet return, due to being unable to open or having severely limited capacity, full support should remain in place.
“Pubs have been closed since March with no income coming in. Expecting many to contribute to furlough costs whilst they are still closed is madness. The decision for the Chancellor is simple, extend the furlough scheme at 80% for our sector until October to save hundreds of thousands of jobs.”
Emma McClarkin, Chief Executive of the British Beer & Pub Association, said: “We very much welcome the Government’s extension to the furlough scheme, which has been a lifeline to pubs and pub jobs. However, unless social distancing restrictions are reduced to the WHO’s suggested one metre, two-thirds of pub jobs could be lost. It is vital that
BII CEO, Steven Alton commented: “As the lifeblood of so many of our villages, towns and cities, pubs have been doing incredible things to support their communities, raising money for charity, feeding the vulnerable and caring for their customers throughout lockdown. We ask that the Government recognises the importance of pubs, not only for its signifi-
cant economic contribution and millions of jobs but also to the fabric of our society, by continuing the full furlough support for pub staff.” Kate Nicholls, CEO, UKHospitality said: “It is absolutely crucial that the furlough scheme is extended, in its full form, until the end of October. This is a central ask of our #Fair4Hospitality campaign and it is necessary for the survival of vast swathes of the hospitality sector and our employees’ livelihoods. “Some businesses will reopen in July, but many will be trading at far below full capacity. They will be operating with reduced income and will likely incur additional costs to ensure social distancing measures are in place. Businesses will have to continue to furlough some staff members and they will need Government support to do so. “The reality is, that after five months of virtually no earnings, facing start-up costs up and additional ongoing costs, businesses will simply not be able to contribute to the furlough scheme from August. The sector will only be taking its first baby steps and to expect businesses to go from a standstill to full speed immediately will only lead to venues shutting their doors for good and see staff lose their jobs.”
63% Of British Consumers Say They Will Return to Restaurants, Bars and Cafes in the First Month of These Places Re-Opening Trust in hygiene and social distancing will be top of the menu this summer when foodservice lockdown fully ends
is spending time with family (39%), socializing with friends (37%), and eating something special they cannot cook (30%).
Global information company The NPD Group says results from its second COVID-19 British Foodservice Sentiment Study show that trust will be an important issue when foodservice operators re-open for business this summer. Almost six out of 10 respondents (58%) said restaurants and bars are the riskiest places to be infected with COVID-19, and nearly two thirds (64%) said they will only select restaurants, bars, cafes and other establishments that they trust.
When foodservice lockdown has ended in full, foodservice operators can also encourage people in older age groups to enjoy food and beverages prepared outside the home. Delivery is already popular among the 18-to-34 age group (with 59% using this channel), but patronage dips to 32% in the 35-to-54 age band and tumbles to just 13% for the over 55s, an age group in which people might feel more vulnerable than others when they leave home.
Yet despite associating foodservice establishments with COVID-19 risks, 63% of British consumers say they will return to restaurants, bars or cafes in the first month these places re-open. But there’s a caveat. Three quarters (76%) stated that good hygiene will be a more important factor in choosing a restaurant than before the lockdown. The same percentage say they want to see strict rules to ”prevent contagion” and 74% prefer restaurants that can ”guarantee social distancing”. The NPD survey shows a clear majority of consumers still approve of the UK’s COVID-19 lockdown of foodservice. In March 2020, 62% of respondents agreed with the policy and this has now increased slightly to 64%. What have people missed most as they stayed home? Top of the list
Dominic Allport, Insights Director (Foodservice), The NPD Group, said: “The majority of people in our survey plan to return to restaurants, bars and cafes within a month of lockdown ending, but in order to do so, they’ll need to trust operators to offer safe environments from the get-go. Our data shows that consumers were already acutely aware of cleanliness in eating out establishments before COVID-19. As the industry moves towards reopening, operators will need to make this a top priority in order to encourage people back into their operations. I’m certain operators will be successful in creating the high level of trust that consumers want on-premise. Understandably, there will still be some people who are reluctant to go out. Operators can build this into their channel strategy and encourage more people to try delivery, especially older age groups.”
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CLH Digital
Issue 9
“No Standing Room At The Bar” At Least For A While Says Gove The opening up pubs, restaurants and bars after the coronavirus lockdown will be difficult and so there will be no standing at the bar in pubs for a long time, Cabinet Office Minister Michael Gove said this week. As England begins to ease the coronavirus lockdown, and the Government issues plans for the re-opening of retail business, Chancellor of the Duchy of Lancaster Michael Gove was asked when pubs were likely to reopen. “It’s going to be more difficult with pubs, restaurants and bars in full,” Gove told LBC Radio. “What I hope we may be able to see is people being able to have outdoor hospitality, so that you can enjoy a drink in the garden of a pub or eat outdoors in a cafe.” “I think it’s going to be very very difficult for us to return to any of us standing at the bar or any of us mingling in a cafe indoors in a way that we have in the past,” he said. As for the UK economy and people’s wellbeing, he said it would be “helpful to get people back to work, leading purposeful lives” and that it was “human nature” that people would be keen to do so, saying: “I think all of us would rather be at work than not.”
Projecting the Reopening By Steve Thatcher, F A Simms & Partners. As shops prepare to open up next month, we still have no dates, or lead from Government about when pubs and the independent hospitality sector can open their doors. Rumours continue to circulate about a potential July 4 lifting of some restrictions, but there is nothing definitive yet. Certain commentators including me are still struggling to see how this can be done if there is a continued insistence on a 2 metre social distancing requirement. As one proprietor of a small establishment commented to me, “it’s two metres from the door to my bar and the same from my bar to the toilets”. It’s hard to see how this place could currently ever open. Distancing rules peculiarities, which allow you to shop in a store full of strangers but not sit two metres away from your parents in a garden, don’t as yet bode well for opening up of drinking and eating spaces. Can social distancing continue if pubs/restaurants are ever to meaningfully reopen or is it a fantasy? Do we need to a new model which accepts that there may be transmission but everyone will take their own responsibility in keeping infections to a minimum? Take a visit to a supermarket where you queue outside at a 2-metre distance but as soon as you are through the doors, the aisles become scrums as people go both ways up aisles and lean across each other into cabinets. Some significant site operators in the sector were working on plans to reopen almost as soon as they received instructions to close their doors. However, many in the hospitality industry are small-scale single site entrepreneurs without the resource of a head office team to plan layouts and number crunch on models of profitability. I feel that together we are a huge resource of ideas, and if we can find a way to share those with each other, there will be enough solutions generated to suit almost any establishment.
Prime Minister Boris Johnson announced this week that outdoor markets and spacious car showrooms can open from June 1, as the government stated that, as with garden centres, the risk of catching COVID-19 is lower outside where it is generally easier to apply social distancing, and from 15 June, all other non-essential retailers, including shops selling clothes and indoor markets, can follow suit.
Opening your doors could firstly include a back to work meeting with staff on the new regime you will implement, focusing on the disinfection regime for all touched areas, hand washing policies, taking of payment and enforcement of distancing requirements.
The government says it has issued guidance for people who “work in or run shops, branches, stores or similar environments”.
Establishment layout needs to be given considerable thought. As an exercise take a tape measure open it to two metres and lay it at various points in your customer-accessed area. It’s mind-blowing how little space you may have to
work with and how many pinch points you have. With that now in mind is it even possible to operate directional flow? Have you got your product ordering app sourced? There are a number now on the market. For establishments that are doing take-out and delivery services, Matthew Clark have an app that helps you control that process for a modest fee and no set up charge. I can see table service as the new norm for some time and so, anyone serious about opening sooner, will need a method of remote ordering and payment straight from the off. On the food side, pared down menus and wrapped and sealed cutlery and condiments will almost certainly be in place initially. You may need to budget for floor staff to keep on top of cleaning and clearing away. It will be an incessant task. Assuming that you can implement these measures, have you done your forecasting? Any establishment will need to be extremely clear on the true cost of opening. If you get these costs wrong at the start, you will very quickly find yourself in trouble. It will be even harder to gauge expected turnover. I would suggest running a number or scenarios, and scope your running costs along side your projections. Do not pop on your ‘rose tinted specs’. Be ruthless and objective, if you cannot show a profit, wishing the figures were better, will not make them so. Revisit your plans time and time again. Scour all available resource for the latest thoughts and ideas and share yours. Take professional advice if you can afford it. It will work out costlier in the long run if you don’t get your opening offering right. Most of all don’t lose heart. You do what you do because you love it, because you are good at it. If you have the energy to try to succeed, the British public will go with you. Let’s face it they all want an end to this as much as you do. Find a way to safely give them a place to celebrate the end of lock down and they will surely come. Steve Thatcher is a non-practising solicitor of 25 years’ experience, an ex-publican and personal licence holder, and currently practices as a business rescue and insolvency professional with F A Simms & Partners. He works directly with numerous businesses in the hospitality sector and has first-hand experience of how COVID19 is affecting them. F A Simms & Partners has recently launched BusinessSupport.co.uk, an information hub for the sharing of free COVID19 survival guides, case studies and best practice, which is contributed to by numerous experts including turnaround specialists, finance providers, HR consultants and insurance experts. Steve Thatcher can be contacted on 01455555444 or via stevet@fasimms.com
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Prime Minister Hints That Hospitality Sector May Open Sooner Than July and technology committee, asked whether the current social distancing rule could be reviewed and relaxed. Johnson said he hoped the distance could reduced, specifically citing pubs and restaurants as benefiting from that review. This week and last, pubs have been campaigning for the social distancing rules to be reduced to one metre.
Issue 9
CLH Digital
5
Introducing Proper Bar Snacks by SCT
The Prime Minister replied said the government was “trying to go as fast as we can” to reopen the hospitality industry, which in the previous review on 7 May he said he hoped would happen on 3 July. Pubs, bars and restaurants may be able to reopen sooner than than July 4, after it was revealed that Prime Minister Boris Johnson has asked for a review of the two-metre social distancing rule.
“It is very difficult to bring forward hospitality measures in a way that involves social distancing,” he told the Liaison Committee during questions on reopening the economy.
Under current government guidance that bars and restaurants are not be allowed to reopen until at least July 4, however during televised questioning by the Liaison Committee of senior MPs the Prime Minister indicated there could also be good news on pubs and restaurants.
“But I’m much more optimistic about that than I was. We may be able to do things faster than I had previously thought.”
Conservative MP Greg Clark, chair of the science
The pub industry has warned that two thirds of jobs in the sector could be lost if the distance is not reduced to one metre – the current distance advised by the World Health Organisation.
Greene King Pub Partners Announces New 90% Rent Concession For Tied Tenants
Based in Dorset, SCT & SCT LIMITED is a family-owned and operated company serving the whole of the UK. They provide high-quality snacks to retail and trade customers, including pork crackling and nuts. They have been creating these products for more than 10 years, and they are proud of the service that they are able to offer.
This latest additional support comes as Greene King continues to work with trade associations on making the case to government that further government support for the hospitality sector is needed as companies try to keep up with accumulating fixed costs while businesses remain closed. All rents have also been deferred for Greene King tenants since 17 March while pubs are closed and then further support has been rolled out in stages as the national situation developed and government support has been used up. Greene King Pub Partners has announced a multimillion-pound investment in the next wave of financial support for its tied tenants to help them through the COVID-19 crisis, which will see rents reduced by 90% for all tied pubs from 11 June until they can legally reopen. The 90% concession will continue during the first four weeks that a pub can legally reopen and then remain at 50% for the following four weeks, meaning support will run almost up to September at the earliest. As well as the rent concessions, the announcement also confirms that tied tenants will receive eight weeks of trade support when buying barrels of beer or cider from Greene King after they reopen. The decision follows the first wave of financial support from Greene King Pub Partners that covered the initial 12-week period from 18 March to 10 June. The first wave of support involved the launch of a Partner Support Fund and one-to-one discussions with all 975 tied pubs to understand their immediate financial situation and ascertain which pubs needed immediate rent concessions as they had not been eligible for any government grants. Pubs with a rateable value under £51,000 have been eligible for a government grant up to £25,000 to allow businesses to continue paying fixed costs, such as rents. So far approximately £4m of rent concessions has been made by Greene King Pub Partners through its support fund to tied tenants to cover the initial 12-week closure period.
The recipes have always stayed in the family, and this is how they are able to create their quality products.
PROPER PORK CRACKLING 9 flavours
Wayne Shurvinton, managing director of Greene King Pub Partners, said: “From the outset balancing as much support for our tenants as we possibly could alongside ensuring the long-term survival of Greene King has been our priority. “By deferring rents before pubs were ordered to close we removed any immediate cashflow concerns for our partners and since then have reassured them that we would support them in every way possible when it came to rent and I’m very pleased to announce these latest measures today. “None of us are immune to the financial implications of pubs closing and we all have to work together to survive this existential threat to our industry. I’m grateful to every single one of our tenants who has worked with us and trusted that we were doing all we could to look after them. “We feel we’ve played our part and it is critical the government continues to play its part in supporting our sector. The support so far is extremely welcome but as a tenant ourselves with over 500 landlords, we have not received rent concessions in the way we are offering them to our tenants and further support on rent payments is needed to support the recovery of the pubs sector.” On 25 March Greene King Pub Partners also pledged to replace all unopened kegs and casks in tenants’ cellars that will be out of date when it comes to reopening. Tenants have completed a stock survey of what barrels will need replacing and it is estimated the total cost of this support will be approximately £1.3m + VAT.
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Is Your Restaurant Ready?
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CLH Digital
Issue 9
By Peter Teska, Global Infection Prevention Application Expert, Diversey In many countries, restaurants were among the first to feel the impact of the novel coronavirus pandemic. Bookings disappeared almost overnight, followed by long imposed periods of closure and staff inactivity. The onset of coronavirus hasn’t diminished the hard work you have put into your business, but the subsequent rapid change of circumstances and focus mean that you are in effect at ground zero. Putting effective cleaning procedures in place is crucial to reaffirming your reputation when reopening, and for your future success.
NEW EXPECTATIONS AROUND CLEANLINESS There are few sectors prior to the pandemic in which hygiene has been of such a high priority. Thankfully, the food service industry is wellversed in the necessity for cleanliness in both front-of-house (FOH) and back-of-house (BOH) areas. Yet diners’ sensitivity to hygiene standards was previously based primarily on appearance. The presence of coronavirus requires you to conform to unparalleled and explicit new levels of cleanliness. With this heightened expectation of hygiene, both diners and staff will want to know - and to confirm with their own eyes - what you are doing to ensure health and safety. Before you focus on enhanced cleaning, create a clear plan based on a feasible reopening date. Having gone through a disruptive period of high uncertainty – and with much uncertainty still to come – this enables you to assess risks and measure daily progress. It also helps to raise team spirit by creating a mutual goal among staff and allows everyone to work backwards from the intended opening date to determine how quickly other tasks need to be completed. Aim to have everything completed to your satisfaction by this date, but shift it if necessary as you progress. In the new normal of hyper-vigilance, first impressions are critical as you seek to rebuild previous levels of customer confidence. Anything less than best public health practice creates another obstacle to survival when you already face many more.
BEST PRACTICES FOR YOUR BUSINESS Ready your restaurant for reopening by implementing the following
strategies: • Implement Social Distancing: Understanding the requirements of social distancing laid down by governments and health authorities is essential. Social distancing defines the constraints for everyone in your restaurant. With strict limits on the number of diners, evaluating the layout of your restaurant and clearly defining entrance and exit routes is essential for safe movement. Instruct staff in procedures. Emphasise that social distancing applies everywhere and will change only with new guidance from applicable authorities. • Require Face Coverings: Because maintaining social distancing from other staff and diners will not be possible continuously, face coverings (i.e. masks) will be required for staff. Instruct staff in how to use masks and when to change masks. • Use Training and Communication to your Advantage: Training on all new public health practices is important, especially for employees whose duties have not involved cleaning before. Develop cleaning kits that combine essential products ensuring ease of use, prevention and best practice. Then, clearly outline to staff and customers the measures you are taking to protect them, and that you are using recommended and safe products. Establish an emergency protocol, as the pervasiveness of coronavirus means that workers may test positive. • Prioritize Hand Hygiene: Hands are the main route for personal infection and the spread of pathogens. Thus, regular hand washing procedures and use of hand sanitizer are central to limiting exposure. Ensure access to wall-mounted dispensers and free-standing hand hygiene stations offering alcohol-based hand sanitizer. The percentage of alcohol in hand sanitizer is key to its effectiveness. Many products have rushed to market on the back of the pandemic that should be treated with caution. An existing registered product will provide assurance and its efficacy should be proven according to the European Norm 150.1 Hand sanitizer with an alcohol content of 60% is the minimum recommendation of The Centers for Disease Control and Prevention (CDC).2 Use sanitizers that have more than 70% alcohol content to ensure a faster kill rate. • Select the Right Chemicals for Added Assurance: Preferably use disinfectants that are specifically approved for coronavirus. The shorter the contact time - one minute or less – the better for inactivating the virus. Also ensure you choose hospital grade disinfectants, which are rapidly becoming the new normal in disinfection. They use technologies like Accelerated Hydrogen Peroxide (AHP), which are markedly safer for people and surfaces while still being tough on pathogens. These disinfectants are also more efficient than the existing slower Quats-based (quaternary ammonium compounds) products, or those formulated on bleach or Peracetic acid.
AHP achieves the balance of maximizing potency while minimizing toxicity. A formulation that is free of volatile organic compounds (VOCs) will be more pleasant to use and support good indoor air quality. AHP also breaks down into environmentally friendly water and oxygen just minutes after use. • Conduct Hand Contact Surface Disinfection: Studies show that SARS-CoV-2, the virus that causes COVID-19, can remain on surfaces for up to several days, including 48 hours on stainless steel and 72 hours on plastic.3 Routine disinfection of high hand contact surfaces is an important part of preventing the risk of transmission. Commonly touched surfaces should be put on a cleaning schedule to ensure they are disinfected frequently throughout the day. Incorporate a disinfectant range that offers numerous applications, including ready-to-use liquids, pre-moistened wipes and concentrates for added convenience and consistency. It may also help if you colour code products, tools and equipment for different cleaning procedures to help prevent cross-contamination and the spread of germs. • Work with a Trusted Provider: With supply chains struggling to achieve pre-pandemic levels, using multiple suppliers for cleaning essentials can complicate your cleaning program. Being able to rely on a single hygiene partner for everything from chemicals to training improves efficiency. Don’t make the budget supply option your main criteria and avoid buying ineffective, unproven products from an unfamiliar source online or from your general distributor. Instead, identify a trusted hygiene provider that can offer expert advice and the appropriate products during this critical time. There is nothing certain in the new normal for the food service industry. Nevertheless, by implementing a clear plan and the appropriate cleaning and hygiene measures, you can create the safest restaurant environment possible for your staff and diners, while giving yourself the best chance of success in these very difficult times. Peter Teska is a Global Infection Prevention Application Expert at Diversey, the leader in smart, sustainable solutions for cleaning and hygiene. He is a member of the Diversey Hygiene Academy and can be reached at peter.teska@diversey.com. For more information, visit www.diversey.com. 1 https://www.who.int/docs/default-source/inaugural-who-partners-forum/who-interim-recommendation-on-obligatory-hand-hygiene-against-transmission-of-covid-19.pdf 2 https://www.cdc.gov/handwashing/show-me-the-science-hand-sanitizer.html 3 https://hub.jhu.edu/2020/03/20/sars-cov-2-survive-on-surfaces/
UK Businesses Could Pay Up to £250,000 of Annual Leave Post-COVID-19 As employees return to work, UK businesses are likely to face a backlog of annual leave requests that could cost thousands of pounds. By collecting data and analysing the average monthly salary at a baseline at £2,214 and at least 50% of employee annual leave owed, Coworking Specialists Instant Offices have calculated how much it would cost for companies of different sizes to pay staff for a minimum of two weeks of annual leave.
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Novellini launch BeSafe walls to help the UK return to work safely
A business would face operational failure by honouring too many leave requests, especially in cases where employees still have up to 80% of their annual leave remaining for the year. At the same time, it’s not viable to pay staff out for those days instead. Research shows 99% of businesses in the UK are SME’s, made up of between 1 – 250 employees. Those with full-time workers are required to provide up to 20 days of paid holiday a year, excluding bank holidays. NUMBER OF EMPLOYEES COST FOR TEN DAYS
9 10 30 50 70 90 110 130 150 170 190 210 230 250
£9,198 £10,220 £30,660 £51,100 £71,540 £91,980 £112,420 £132,860 £153,300 £173,740 £194,180 £214,620 £235,060 £255,500
* These figures are based on the average UK salary and just 50% of leave owing.
Heading into the second half of 2020 and lockdown restrictions ease, the risk of too many employees requesting annual leave at the same time will pose a significant challenge for most businesses. For a small company, paying out 10 employees for only half of their annual leave days could set the business back more than £10,000, while an SME of 250 employees faces up to £255,500 in costs. Lucinda Pullinger, Global Head of HR at The Instant Group, says “In addition to the financial challenges,
there is a huge wellbeing element here too. Just because we are unable to take the destination holidays we hope for, it doesn’t mean we don’t need a change of pace. The need for a break from work has never been higher. The pressures of Covid-19 on some people are extreme, and protecting mental health is key right now. Taking a break, even if that break is at home under lockdown, is still beneficial, and employers should encourage employees to take their holiday to protect their wellbeing, not just for financial reasons.” As the working population in the UK return to work, this logistical nightmare has been raised by businesses as one of their key concerns, with the government looking at several ways to assist the 5.9 million businesses who will be affected. This means many businesses still face pay-out and carry over challenges, especially if employees leave the company before they have had a chance to take their allocated time off. For more information on Instant Offices’ research in ‘How Much Could Annual Leave Bottlenecks Cost UK Businesses Post-COVID?’ please click here: www.instantoffices.com/blog/featured/ annual-leave-uk-post-covid/
Brewers and Hospitality Operators Urged to Unite Behind Virtual Beer Day Britain
With hospitality venues closed and social distancing measures likely to remain in place in the community, this year’s Beer Day Britain on June 15th is set to go ahead as a virtual celebration. It is a chance for the beer community to come together in a show of strength for the sector, and brewers and operators can use the occasion to connect with their customers as the countdown to hospitality reopening begins. Jane Peyton, instigator of Beer Day Britain is urging breweries and hospitality businesses to host online events such as pub quizzes, virtual pubs or beer and food matching if they have the channels to do so, and also encourage their customers and social media followers to participate in the National Cheers To Beer at 7pm. Confirming the virtual plans, Jane Peyton said “We cannot have the usual party in the pub this year for Beer Day Britain but we can still meet on-line to celebrate our national drink and never has it been more important to unite with a drink and to say Cheers to Beer.” The National Cheers to Beer
entails raising a glass, saying ‘Cheers To Beer’ and then posting a social media message using the hashtag #CheersToBeer. The celebrations, led by the toast, have trended on twitter for the last five years and Jane is hoping to make it six in a row. “The public have been so supportive of their local breweries during lockdown and Beer Day Britain is a good opportunity to celebrate the love and affection that they have for their favourite beers. But it is also a chance for pubs and other hospitality venues to get involved and remind everyone of the warm welcome and unique atmosphere that awaits them when they can reopen to serve that much longedfor pint. As planning progresses for reopening hospitality, I’d urge brewers, operators and anyone who wants to support British beer to do what they can to mark Beer Day Britain virtually and show that we’re united and longing to share a beer together in person – hopefully very soon.” Beer Day Britain is on 15th June 2020 and the #cheerstobeer toast will be made at 7pm that evening. www.beerdaybritain.co.uk
Workplaces around the nation are preparing for when the UK can return to a kind of normality. The Novellini Group presents a solution that will help to create safe working environments that are hygienic and adaptable. The BeSafe wall is a protective device that companies with any office, desk space, trade counters, cafe and restaurants can incorporate going forward. The primary benefit? Hygiene. Employees will feel protected with the BeSafe wall as it provides a barrier. Constructed from 6mm tempered glass, it’s easy to clean with any alcoholic disinfectant. In smaller spaces where it’s difficult to sit two meters away, the wall is a particularly helpful solution. Office teams aren’t the only ones who will be happy to see these walls put in place. BeSafe is a smart answer for all industries where contact with the public is required, such as pharmacies, retail counters, restaurants and public offices. Novellini can customise each barrier to suit the space with three versions (floor mounted, trade counter, and desks) and five different sizes. UK Sales Manager at Novellini, Stuart West says ‘We are looking to help the UK workforce where we can and these are a positive answer to those concerns about health and hygiene.’ As specialists in showers and design, Novellini are putting their skills to good use and many businesses across the UK will be pleased to find a safe and stylish solution. They are even available in several colours and glass finishes to suit the surroundings.
For more information contact Novellini UK on 01727 229922 or visit the website at www.novellini.co.uk For brochure and advice please email info-uk@novellini.com For large projects or orders, customized solutions can be evaluated. We are available to evaluate and propose BeSafe Wall solutions specific for your protection needs.
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Could the Coronavirus Pandemic and Brexit Be the Catalysts to Unlocking the UK’s Ability To Be a Self-Sufficient Nation? The coronavirus pandemic has seen supermarkets shelves stripped bare by stockpiling Brits, resulting in the supply chain struggling to keep up with the surge in demand. The movement of food has been disrupted like never before, with international travel limited and social distancing restrictions, making operating to meet the demand more challenging. These challenges, could however, create an opportunity for the UK to become a more self-sufficient food producing nation. The UK is currently between 50% - 60% self-sufficient in terms of food production, with 30% coming from Europe and the remainder from the Americas, Africa and the rest of the world. The highest self-sufficiency the UK has achieved in recent history was in 1984, when it was as high as 82%, but that has gradually decreased over the decades. Some food items remain in high production in the UK, such as beef and cheese, where the UK produces 80% of what it requires. However, this is not the case for other categories such as tomatoes, where 50% is imported, or for items that do not grow in the UK, such as lemons, where the UK relies on Spain and South America for supply.
Alex Demetriou, Managing Director of Regency Purchasing Group - one of the largest procurement businesses in the UK – believes the UK has the ability to become a more self-sufficient nation by changing our eating habits. Alex said: “As consumers, we are used to having what we want, when we want it. Of course, that has a huge impact on global footprint with the movement of product from all over the world. Perhaps this reset will guide us to moving back to be more seasonal eaters. For example, we grow amazing broccoli in the UK, yet we still import it because we want it 12 months a year, rather than seven months a year. “In order to become more self-sufficient, some experts say we will need to reduce the amount of meat we eat, so that we can use land more efficiently. Therefore, the recent movement towards vegan and flexitarian diets could play a role in the future landscape of our food production, with land currently being used for cattle used instead for lentils and pulses. “Restaurants and Gastro Pubs can play a part in helping us all to become more seasonal eaters, by adjusting their menus appropriately. We also know that innovation in these sectors drives further innovation in the home where people will try and replicate dishes. We have amazing chefs in the UK with wonderful creativity, they could just hold the key to unlocking part of this opportunity.” Welfare standards of food production should also be considered in the UK’s ability to be a more self-sufficient society. Alex said: “With welfare standards being exceptionally high in the UK, it should mean we support the production of more food here. We should also have an appreciation as to how high British farming standards are, while we should exercise some caution when consuming produce from countries where standards are lower. For instance, the use of antibiotic growth promoters, chlorine
washes for poultry production and growth promoting hormones are allowed in some countries but are banned in the UK. Furthermore, African Swine Flu has resulted in the culling of over 100m pigs globally, while the UK is yet to record a single case.” The supply chain challenge exposed by the coronavirus pandemic could be exasperated further when the UK moves beyond the current transition period of Brexit, which is due to cease at the end of this year, and new trade restrictions and taxes are enforced. Alex believes this could create further opportunity for the UK to become self-sufficient, particularly via the fishing industry. Alex continued: “What the government decides to do with British fisheries post Brexit could also play a vital role in our move to be a more self-sufficient nation. Taking back control of the UK’s fishing zone could help, although that may also involve a change in eating habits. The UK still imports twice as much fish as it exports, with the top five species consumed being cod, tuna, prawns, salmon and haddock. Yet, the UK exports higher value seafood including crab, scallops and langoustine to France, Italy and Spain, who eat these items more regularly than we currently do in the UK.” Post the coronavirus pandemic and Brexit, Alex believes they could both be catalysts for the UK to lead a more self-sufficient way of life. Alex concludes: “This could act as a partial re-set with the UK population being less wasteful and having a greater appreciation of UK farmers, and indeed a greater appreciation as to how good the quality of UK produce is.” Regency Purchasing Group services more than 3,000 businesses across the UK and specialises in sourcing produce from various markets, locally, regionally, nationally and internationally.
UKH Supplier Alliance Launches to Secure Further Government Support UKHospitality, the leading trade body for the UK’s hospitality sector, has launched a new Supplier Alliance to push for Government support to help hospitality supplier businesses.
tor, will be critical to a successful restart and, will face severe hardship should government support be discontinued while the hospitality sector is still in the early stages of reopening.
The Supplier Alliance will provide a voice for those businesses within the hospitality sector that have been hit just as hard as venues by the COVID-19 crisis.
The Supplier Alliance has been launched simultaneously with a survey to suppliers to ascertain the scale of the crisis facing supplier businesses and the urgent need for support. The results, once anonymised and collated, will be used to build and strengthen the case for Government support.
The group, which draws on UKH's extensive supplier membership base alongside non-members, will push for Government support for suppliers in line with operators. This will ensure any ongoing measures in support of hospitality includes the entire business network. These businesses are intrinsic to the functioning of the hospitality sec-
UKHospitality Chief Executive Kate Nicholls said: “The effect of the COVID-19 crisis has been acutely felt by hospitality businesses, and the impact is felt right across the sector. There are many associated businesses which rely on the sector for their livelihood and these have been ham-
mered just as hard. “Supplier businesses within hospitality are just as wide-ranging, varied and dynamic as the venues themselves. Our sector supports businesses as disparate as EPOS companies, licensing solicitors or even linen specialists. The shutdown of the hospitality sector has meant that all these businesses have been forced into hibernation as well. “The Government has recognised the damage that pubs, restaurants, hotels, bars and nightclubs have suffered and have acted quickly and decisively to provide support and save jobs. There are many businesses integral to the hospitality sector, facing the same existential crisis and they need the Government’s support now.”
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Call to Slash Rents to Ensure Pubs Survive Re-Opening: CAMRA Recipes for Mental Health Large pub company bosses need to scrap or dramatically reduce rent payments to help save pubs survive the rest of the year.
That’s the message from the Campaign for Real Ale, which represents nearly 190,000 beer drinkers and pub goers across the UK. CAMRA has written to bosses at some of the country’s largest pub companies urging them to scrap, or dramatically reduce, rents for tied pub tenants when pubs re-open. Whilst the UK Government has said pubs in England are set to be allowed to re-open from early July, pubs won’t be able to operate to the same level of business they did before lockdown, as they’ll be complying with social distancing measures. With pubs set to trade at much reduced levels, CAMRA believes it isn’t fair for tied licensees to be charged full rent payments from pub companies. Pub company Greene King recently announced they will be giving their tenants a 90% reduction in rent for eight weeks as of 11th June, followed by a 50% reduction for the following four weeks. The Campaign has now written to big pub companies Marston’s, Star Pubs and Bars, EI Group/Stonegate and Punch Taverns to ask them to announce similar rent reductions for pubs that are reopening. The organisation also wants help for pubs that can’t re-open because their
premises are unsuitable and can’t be used safely under social distancing rules. Tied pub licensees in Scotland and Wales will also need more help with rents once the Scottish and Welsh governments lift restrictions and allow pubs to re-open. CAMRA National Chairman Nik Antona explained:
“Pub tenants desperately need help with their rent bills. Greene King’s announcement last week is a small step in the right direction – tenants will need rent support for the rest of the year to help their pubs stay viable. That’s why we have written to other large pub companies and challenged them to announce more rent support for their tenants. “Lockdown has made people realise just how much they value their local pubs. It is essential they are given the help they need to survive not just the lockdown, but also the social distancing measures when they re-open. “This is vital if these pubs are to make it through the next few months when social distancing measures in place. Pubs will be operating at reduced turnover so won’t be able to cope with rent arrears and other debts accruing if they are being charged full rent. “CAMRA members across the country stand ready to support pubs to make sure they survive and thrive in the months ahead - but if many tied pubs are to avoid permanent closure they will need continuing help with rent payments.”
Manager Of The Bull Inn, Sonning, Runs 5k Every Day For 30 Days Jason Smith, general manager of well-known pub and hotel The Bull Inn at Sonning, has set out to run a total of 150 km over the next month, raising vital funds for Special Olympics Great Britain (SOGB). He will be running 5k every day for 30 days, a mission he started on 18 May and that finishes on 16 June. Anyone who supports Jason in his endeavours, will also be in with the chance of winning a night’s stay at The Bull after lockdown is over for naming Jason’s mascot dog. Jason said: “I’ve put on a few pounds since the pub closed and I’ve not been running around so much, so I decided to do something about it and raise money for SOGB at the same time. I know that many charities are struggling with the coronavirus crisis and SOGB normally receive donations from our kids meals and also through the generosity of our customers through the Pennies scheme, where diners round up their bills to the nearest pound.
The Burnt Chef Project 'Recipes for Mental Health' has just landed at www.theburntchefproject.com This ebook contains 28 inspiring recipes from some of the UK's most creative chefs. Including recipes from: - Ryan Blackburn - Jean Delport - James Golding - Adam Handling - Adam Simmonds - Plus many more! The recipes in this book have been hand selected from some of UKs top chefs with the intention of fueling your creatvity, igniting your passion and providing inspiration for your next dish. Every chef published in this book is supporting The Burnt Chef Project, is raising awareness of the high volume of mental health issues suffered by staff throughout the industry and calling for change. Enter the coupon code PRERELEASE for 20% off at checkout
getting over post-lockdown blues when we are allowed to reopen and all you’ve got to do is name my mascot dog. The best name wins.” Sian Smith, who is married to Jason and runs The Bull Inn with him, said: “We’ve run a marathon together before – but that was some years ago, so it will be a tough challenge for him. But Jason is a very determined man and I know that he will succeed and raise lots of money too. If you want to see him in action, his usual route is along the Thames tow path from Sonning Lock to Thames Valley Park Fields and back.” Special Olympics Great Britain is the largest provider of sporting opportunities for people with intellectual disabilities in Great Britain. Through its 140 local, volunteer-led, clubs, it offers sports training and competition for over 10,000 athletes regardless of their athletic ability.
To sponsor Jason, have a go at naming his mascot dog and be in with a “However, I know it’s also tough out there right now for our customers chance of winning the top prize of an overnight stay at The Bull in Sonning, too, so rather than just ask for donations, I thought I’d add the chance to just head for Jason’s Just Giving Page at win a fantastic night’s stay at our wonderful pub. It will be just the tonic for www.justgiving.com/fundraising/jason-smith1112.
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Re-Opening Your Cellar and Bar - Six Steps for Success and Saving Money By Jeff Singer, Commercial Manager, Beer Piper can’t make cask beers too cold or they suffer from a problem called ‘chill Remove all beer nozzles and sparklers, and ensure they are all washed, haze’ - this makes the beer in your pint glass look hazy and unappetising. cleaned and sanitised with sanitiser tablets. You can leave them to soak 12oC (53.6 degrees Fahrenheit) is the perfect balance between keeping overnight for a thorough clean. your cask beer fresh and not having these ‘chill haze’ problems. Many publicans or bar owners simply soak sparklers, nozzles and Although some outlets have 2. COOLERS AT THE READY creamers in soda water overnight and re-attach them the next day, but is managed to pivot their offering the soda water actually doing anything? It may shock you to know that Turn all remote coolers on (if they have been turned off), and ensure to provide take-out food, and the answer is no! Quite simply, soda water is just tap water with added they are filled with water and glycol to the correct levels. others have successfully claimed carbon dioxide (CO²). Remote coolers are there to take the temperature of the beer down business grants offered by the The problem here is that, while stronger acids such as lemon juice will from cellar temperature (of around 12oC) to the correct dispense temgovernment to support the perature and as with your cellar cooling unit, remote coolers should be dissolve sugars, the carbonic acid in soda water (caused by the CO² industry during this time, some being forced to dissolve into the water) is very weak and when this kept running constantly. have seen battles with rent, breweries and property landlords Ideally, remote coolers - and any other cooling or refrigeration units - reacts with any sugar residue it merely makes it stick onto the plastic. Soda water has some anti-microbial properties but these are not very meaning that any remaining should be situated outside the beer cellar as they emit heat from their strong and, when compared to the beer residues you are trying to clean money is dwindling. condenser systems. Did you know that a freezer located in your beer from nozzles, it’s just not effective enough. cellar can increase your cellar cooling costs by over £100 a year? Always It’s a sober fact for many that The best and safest method is to use a low concentration chlorine keep the cooling grills on the outside of the unit free from dust and dirt. kick starting a business after such ‘sanitiser’ tablet dissolved in water. Don’t use a random beer glass when a long time will have many chal- A single typical remote cooler costs approximately £500 a year to run, and it’s crucial they are kept in good condition. using these chemicals, always have a dedicated, properly-labelled cleaning lenges, but being prepared for glass or tub. Think; safety first, followed by cleanliness. the green light - whenever it may be - is a wise decision to make, so you When a remote cooler is installed it should be sited with plenty of can hit the ground running when this tragic crisis eases off and the coun- space around it. The space is there for a reason - to enable air to circuA small tap brush should be used to remove any built-up of proteins, try starts to regain some normality. late around the unit. Half covering the grills on the side means half the yeasts and sugars from the insides of the beer taps, this should also be perThe COVID19 outbreak, and subsequent hospitality outlet closures, have had a huge impact on the nation’s pub and bar industry.
Here, Jeff Singer from Beer Piper talks us through his six tips for preparing your cellar and lines before re-opening:
cooling capacity.
formed with any fixed spouts where you cannot remove the end to soak.
To top up with water to the correct level, look for the top-up point on 5. GET YOUR LINES READY 1. GET THE TEMPERATURES RIGHT IN CELLAR COOLERS top of the cooler with an overflow. The water should just cover the ice If beer has been left to stagnate inside your lines during the lock-down, bank and coils. If there is a glycol top-up point, make sure the unit is In readiness for opening, turn the cellar coolers on and ensure the celthere is a significant risk the lines could have developed irreversible bactopped up with the correct strength of glycol. If you notice this is low lar is chilled down to the correct temperature before you receive for terial contamination, which can lead to gas leak hazards or a costly then call your cellar services engineer to come and replenish the system. your first delivery of draught beers. draught line replacement.
You will need to switch your cellar cooling system back on at least 48 hours before you physically serve your first pint to a customer. This will ensure that your cask and kegs are stored at approximately 12oC, which is the recommended optimal temperature. If your beer is not stored at the correct temperature, many problems can arise that will cause you to either serve a poor pint to your customer or increase fobbing - both of which can cost you money. If you sell keg beers, the temperature needs to be kept constant - this is because your brewery engineer sets gas pressures for your keg beers and these gas pressures are fixed according to your cellar temperature if your cellar temperature goes up and down like a yo-yo then it makes it impossible for your brewery engineer to fix the pressure correctly. Keg beers flow through additional ‘remote’ coolers on the way to the beer taps on the bar and these additional ‘remote’ coolers only work properly if the beer flowing into them isn’t warmer than 12oC. If you sell cask beers in your pub or bar, then these need to be kept cold or they will go sour very quickly and taste of vinegar. However we
3. SPRAY ALL KEG COUPLERS AND SOCKETS
If the lines have been left with beer, water or even ‘blown out’ we recGive all keg couplers and cleaning sockets a spray and clean with a spe- ommend you carry out a thorough deep clean before filling them with cific tap and keg sanitiser. beer - but do make sure they are in good condition, and haven’t fallen victim to any contamination. When keg beers leave the brewery gates there is very little live yeast to be found in the keg as it has been conditioned and pasteurised During the forced closure period, beer lines should have been properly beforehand. Any growth of yeast in your keg lines comes from particles shut down and, if possible, filled with a long-term line sanitiser, such as of wild yeast in the atmosphere and there are only three points within Dispense Line Sanitiser by Chemisphere, that can be left in the lines for your ‘sealed’ dispense system that it can get into your lines: up to six months. 1. Your keg coupler. If lines have been filled with a longer-term line sanitising product, thor2. The bleed tube on the fobber. oughly rinse them out with fresh clean water before cleaning with a 3. The taps on the bar. product such as Chemisphere Pipeline, then fill with beer! By using a sanitiser spray on the keg and its couplers, and sanitiser tablets 6. WASH YOUR GLASSWARE on the beer nozzles and sparklers, you will help reduce the ingress. Lastly, even if they look clean, wash all glasses, glassware and any other A ’pre-mixed’ sanitiser spray should be sprayed onto the inside of all implements such as cocktail shakers, stirrers and juicing tools prior to your keg sockets and couplers then cleaned with a keg brush before you opening, as they could have gathered dust, grime or lost their sparkle refill your lines with beer and then on every subsequent barrel change. during the closure period. A run through the pot washer will ensure 4. SANITISE YOUR SPARKLERS they’re all freshly cleaned and ready for use when the doors re-open.
Hospitality Workers’ Pay Could be Down as Much as 40% as Furlough Payments Do Not Factor in Tronc The latest figures from Fourth, the leading global software provider for the hospitality sector, reveal that Tronc payments make up on average more than 25% of hospitality workers’ basic pay, for the significant cohort that receive it. The data, which has been aggregated from analysis of over 120,000 workers across 200 companies in the restaurant, bar, hotel and QSR industries, reveals that 60% of all workers in the sample received Tronc payments during 2019, including both back of house (BOH) and front of house (FOH) roles. The insight from 2019 coincides with the industry’s continued interest in having the government recognise Tronc payments in its Job Retention Scheme (JRS). The far-reaching scheme has seen over eight million workers furloughed, with the government paying 80% of their basic monthly pay, up to the value of £2,500. The findings mean that the majority of furloughed hospitality workers
are earning significantly less than 80% of their normal earnings. Because they no longer receive the average addition of 25% Tronc to their monthly pay, they are in fact only receiving 60% of their usual wage. With the government expected to scale back its level of support for furloughed workers over the coming months, this percentage could fall further. The data also reveals that on average, Tronc makes up a higher percentage of the basic pay for salaried workers (28%), than those paid on an hourly basis (24%). Further to this, the data set only includes Tronc payments made digitally, and not cash tips. Taking this into consideration, it suggests that many hospitality workers on the JRS could be receiving less than 60% of their normal monthly wage. Using an example from the data set and a blended Tronc figure across salaried and hourly paid workers, an employee earning £1,850 over a four-week period in 2019, would receive Tronc payments of £438. As a
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result, the basic pay that the employee received on furlough for this fourweek period would rise from £1,129 to £1,480 if Tronc was to be included in the furlough payment. Kate Nicholls, CEO, UKHospitality: “The Job Retention Scheme has been a vital lifeline for employees and employers – providing an income while allowing businesses to retain their valued workforce. It is time for an approach that is #Fair4Hospitality employees – with access to their full earnings under furlough and extension of full furlough until their employer is back to full service.” James England, Senior Vice President at Fourth, said: “In addition to graphically illustrating what an important component Tronc is for many hospitality workers’ pay, these findings also demonstrate why a tapering off of support could really hurt the finances of hospitality workers as many of those furloughed aren’t receiving 80% but more like 60% of their normal earnings. “Whilst an extremely challenging time, optimism is returning to the industry; many hospitality businesses are developing their reopening plans in line with government guidelines and timings and retention of their key staff will be crucial to successfully reopening. There are concerns that further reductions in payments to furloughed staff could mean that a career in hospitality is not financially viable in the current environment and could result in significant numbers of people being forced to look at other industries for employment.”
Only A Pavement Away Raises £3,000 With Tom Aikens Charity Cookery Challenge Hospitality charity Only A Pavement Away has raised £3,000 since launching the ‘Tom Aikens Charity Cookery Challenge’ fundraising initiative earlier this month. The challenge was launched following the COVID-19 pandemic outbreak, which has resulted in roughly 500 people being left homeless across London. Due to the closures of pubs, restaurants, hotels and other hospitality industry businesses, a significant number of hospitality colleagues are now sadly in this group, with others falling into destitution and unable to pay bills. The project calls on participants to cook a meal in five minutes, donate £5 to the Hospitality Against Homelessness campaign, nominate five friends to pass on the challenge, and share their videos to social media with #fiveminutefeast and #hospitalityagainsthomelessness. Following its launch, the challenge has seen the involvement of several well-known chefs and restaurateurs including Michelin-starred chef and Gascon Connection group co-owner Pascal Aussignac and Sartoria Mayfair Chef Patron, Francesco Mazzei. Former MEP and British Beer & Pub Association CEO Emma McClarkin is the latest high-profile figure to ‘accept’ the challenge and pledge their support. Following on from the success of the challenge, Only A Pavement Away has chosen to launch the Tom Aikens Charity Cookery Challenge cookbook, which will feature a selection of recipes submitted for the challenge from chefs to the everyday consumer. The cookbook will be made available to Only A Pavement Away members for free, to enable them to cook fast and easy meals that are affordable, and will be available to purchase for a small donation to the charity for non-members in the coming months. Tom Aiken said: “It’s brilliant to see how popular the Cookery Challenge has become and it’s been a real treat to see the unique dishes that have been created in response to the brief. The Cookery Challenge is fundamentally about having fun in the kitchen,
while supporting a fantastic cause at the same time to help those in the hospitality industry who are now struggling to make ends meet as a result of COVID-19. I can’t wait to see more entries come in over the next few weeks and to continue working closely alongside Only A Pavement Away once the COVID-19 pandemic has passed.” The Hospitality Against Homelessness campaign has continued to earn support from a number of new hospitality suppliers and companies in recent weeks, including Craft Union Pub Company who has donated £1,501 through its ‘Over The Rainbow’ challenge contribution. All money raised for Hospitality Against Homelessness will go towards supporting both members and non-members of Only A Pavement Away, to help them out of destitution and get them back into roles within the hospitality industry, once government lockdown restrictions are lifted. Founder of Only A Pavement Away, Greg Mangham, said: “As the COVID-19 pandemic continues to hit the hospitality industry hard, I’ve been truly overwhelmed by the support we have received in recent weeks. I would like to say another huge thank you to everyone who has got involved with the Tom Aikens Cookery Challenge and to all of our friends and partners in the industry for their generous donations to the Hospitality Against Homelesness campaign. We are already making a difference to the lives of so many individuals across the capital, and with your support we can continue to reach so many more who need our help at the current time and in the months ahead. Hospitality isn’t just in the community, hospitality IS the community.” To take part in the Tom Aikens Charity Cookery Challenge, or to find out more about the vital work undertaken by Only A Pavement Away, visit www.onlyapavementaway.co.uk or keep an eye on the social media pages, Facebook: @onlyapavementaway, Twitter: @apavementaway, Instagram: @only_a_pavement_away
Food requirements are changing
Make sure you’re ready to deliver. All legislation continues to apply to food businesses that are operating. New requirements to manage the risk of infection from COVID-19 have also been introduced. If you have employees then you have a general duty to ensure the health, safety and welfare of your employees as well as members of the public (customers). Business Companion’s new booklet, free to download, will help you stay on top of the requirements you need to meet to protect your business and your customers.
Download for FREE today www.businesscompanion.info/focus/coronavirus
Coronavirus bulletin
Coronavirus bulletin The best way to keep up to date www.businesscompanion.info/focus/coronavirus
Food
Issue 9
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Emergency Solutions Service Launched for Hospitality Sector to Re-Open Under Covid-19 Restrictions Hospitality outlets planning on how to reopen with social distancing and new safety measures in place can now receive support straight through their letterbox thanks to the introduction of a new service. With the Prime Minister’s announcements so far lacking specific details on re-opening requirements, the hospitality industry is urging leaders to give more advice on what measures may be put in place for re-opening. It is expected that social distancing measures will play a significant role in how and when businesses can re-open. Many hospitality businesses are concerned that they will not be able to re-open quickly enough to survive if they don’t know soon what they will need to do to adapt their business.
including Albert’s Shed in Manchester, The White Horse and 1539 at Chester Racecourse, Baha in Bowness-on-Windermere and Cheshire’s King Street Kitchen. She said: “The industry has unexpectedly evolved, almost overnight, due to Covid-19. The way our customers must experience dining out will not be the same for some time, maybe never even the same again. We urgently need to know what regulations will be put in place by the Government and until then, we are learning from our European counterparts who are a few weeks ahead of us and working to cascade that information to businesses in a simple, creative way.” There are three boxes for businesses to choose from with each offering different levels of guidance, each addresses the main areas of priorities being safety, space and style. The entry level ‘Help Hospitality Heal’ support box (RRP £111) is a one-off purchase which provides an extensive guide on preparing and prioritising your space for re-opening. This includes access to a one to one consultation with a designer to discuss space, cost effective solutions such as revised use of seating arrangements, flow of operation safe spaces and flexible partitions for creating safe distancing.
For those wanting to keep abreast of the latest guidance and advice regarding Covid-19, the company will be working with partners in the hospitality industry, to provide a monthly ‘Back to Business’ subscription box (RRP £59.99 per month) that will land directly on your doorstep. This will include research and examples from European countries who are re-opening establishments with new laws in place, with the UK expected to follow similar measures. Each month will provide up to date advice guide covering the latest changes, provided by a team of experts. It will also share details of design, products and discounts to help you prepare for your re-opening. Advice will range from interior design advice to operational guidance and insights into individual business’ plans. Katie added: “We wanted to launch a solution that would help hospitality owners prepare for re-opening, including being ready to open their doors whilst adhering to new guidelines. With little yet known about an exact return date from the Government, we need to act now to be ready to successfully re-open. Our message to outlets is whilst your doors are closed be open to change. “We have an army of creatives who are working together to provide sensible, educated and affordable ideas for the industry which will arm them with the knowledge and products to a successful re-opening.
In the absence of government guidance Design Equals, an agency network of creative experts for the hospitality industry, has launched a support service which will provide on-going business advice from its community to the industry as it navigates the roadmap of re-opening now we are on the ‘downward slope’ of the Coronavirus.
The full-service support kit (RRP £999) is a fully personalised business solution which is developed with you by a team of experts. Customers will receive three meetings with a dedicated DESIGN=creative team specifically selected with skill sets considered to the venue type.
“The industry has been hit hard, but we can’t dwell on that now, we can only be ready to welcome guests back through the door and for them to feel safe when they return.”
Katie McCarthy, founder and design director at Design Equals, is behind some of the North’s most well-known hospitality interiors,
The team will define solutions as well as fast-track a programme of works tailored to your individual business needs.
For more information on the ‘Design Equals in Box’ solution enter your details at https://weare898548.typeform.com/to/bl3B9x to receive information or email weare@designequals.co.uk.
Foodservice Must Find New Way to Tap ‘Experience Economy’ Whether you enjoyed the drive-thru at McDonald’s or sitting down at a restaurant bistro or pub, the experience plays a big part in the foodservice industry. However, in the current climate, where health and wellbeing are high on people’s minds, consumers have new priorities. If foodservice wants to survive, it will also have to change, says GlobalData, a leading data and analytics company. It is no secret that the lockdown has been detrimental to the foodservice industry. GlobalData’s COVID-19 adjusted forecasts value the restaurant sector to fall from an expected baseline value of $2.4 trillion to a slowdown $1.9 trillion by the end of 2020, representing an overall loss of $512.6bn*. Yamina Tsalamlal, Consumer Analyst at GlobalData, says: “Who wants to eat with a Plexiglas divider between you and your date? But the stakes are so high that those are the steps food service operators have to take. The question is, how can they create an atmosphere and experience with social distance measures? Why would I come to your restaurant if I can just order the same food takeaway?” In China and Italy, we are already seeing hints of what a socially distant restaurant would look like – with the key question being how can operators create a
pleasant atmosphere with social distancing measures? One way is by repositioning how you operate and embracing the outdoors. Copenhagen restaurant Noma has shown how upscale fine dining can pivot to the changing times. Normally offering multi-course tasting menus to customers that have travelled from all over the world, it has opted for a simpler fare: burgers and wine enjoyed in its garden. Another key aspect that Noma represents is the changing attitudes towards spending. As the world sees high unemployment levels and is moving towards a recession, the idea of spending money and time in fine dining might seem trivial. In fact, as of GlobalData’s May 20th COVID-19 survey, 83% of consumers globally say their purchase decisions are influenced by how well products and services fit within their time and money constraints**. Tsalamlal continues: “It’s similar to how the luxury industry has been suffering. In a recession, these purchases are put aside. That being said, previous recessions have shown us that there are opportunities for creating smaller and satisfying experiences: affordable luxuries.”
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The Restaurant Rebound – Getting Back On Track
By Russell Nathan, Senior Partner, HW Fisher
The hospitality industry finds itself grappling with a difficult present and an uncertain future. With the Covid-19 lockdown and social distancing restrictions in place, many businesses are under acute pressure. Especially those who rely on major calendar events such as Wimbledon and the Chelsea Flower Show to generate additional income for them in the summer months. Of course, the industry isn’t alone in this current situation, but it is a sector that is by nature based on sociability, which was stopped in its tracks nearly 10 weeks ago. Here is what I believe those in the hospitality sector should have at the front of their minds over the next month, as we start to plan ahead.
TAKE ADVANTAGE OF THE FURLOUGH SCHEME The furlough scheme now supports over 8.4 million workers in the
UK and if you haven’t yet used it to support your business then it is a good first step. It has now been extended until the end of October which is encouraging although we are starting to hear reports that the Treasury will soon announce a cut-off date for any new applicants. So do make use of this scheme if you are not already.
REVIEW COST EXPENDITURE The real focus now for those who have rent to pay at the end of Q2 and how to negotiate with the Landlord. Landlords have now become the Third Stakeholder for restaurant owners, behind Shareholders and Employees. For most restaurants, rent is the single highest cost expenditure and this is particularly true in the Capital. The start of lock-down in late March coincided with quarterly rent payments being due. At that point, few would have predicted that by the time the next payment is due (at end of June), that they would be facing the prospect of still being closed or running a takeaway-only service. Not every landlord will prove to be accommodating, but communication is important. Pick up the phone to your landlord and be open about the challenges your business is facing, how it is generating income and propose terms to the landlord that would help you. This will help you in the long run and remember, they will not want it lying empty either. You
could suggest a rent holiday, spreading out payments over a longer term. In the future it has been suggested rent paid could be related to turnover, given the impact of ongoing social distancing measures is likely to have on the capacity of restaurants, bars and cafes. If you can negotiate with your landlord, then why not also talk to your suppliers. There may well be some goodwill banked over the years, that can help have the conversation on payment schedules. Of course, they will be struggling too and if you can continue to pay and use suppliers – even in a more limited way – that will help ensure relationships stay intact and the wider industry stays afloat. Ultimately, it may well come down to a combination of consumer confidence and government guidelines as to how quickly the sector bounces back, but I’ve been encouraged by the acts of support shown throughout the hospitality industry and stories of owners who’ve managed to keep staff and customers engaged during these uncertain times. We’ve shown we can pivot quickly to new business models and offerings; and by evidence of the pain being shared in the spirit of being in this together, and not survival at all costs. Restaurants are not simply for dining out. They are convivial spaces that bring friends and families together and for this reason and more, I look forward to being back in a restaurant sometime soon.
Mechline Partnership with MK SNAP Wins Third Sector, Business Charity Award A long term partnership between foodservice equipment manufacturer, Mechline Developments and MK SNAP, a Milton Keynes based education and skill-building charity for people with learning disabilities, has beaten off stiff competition to win a prestigious Third Sector Business Charity Award. Reflecting on the success, Kristian Roberts, Marketing Manager at Mechline Developments, commented: “We are absolutely delighted and proud that our partnership with MK SNAP has won the Long Term Partnership category in the Third Sector Business Charity Awards. There were some fantastic projects from Asda, Deloitte LLP, Network Rail, Sky and UBS in the same category and so to come out on top is extra special.” Mechline outsource part of the labelling, cleaning and packaging of its Dormont commercial kitchen gas hoses to MK SNAP - whose fully trained learners work together under the supervision of a tutor. To ensure the project is fully inclusive, Mechline has built personalised aids and adaptations at work stations to enable those with different disabilities to carry out the variety of assembly tasks and produce the expected top quality products. One of the award judges, Faiza Khan, engagement and insight director at the National Lottery Community Fund, was particularly impressed at the impact the partnership has had for both organisations: “Mechline adapts its work practices to differ-
ent individuals’ needs and provides a good level of wrap-around support, helping its service users and staff develop and be fulfilled. This is a unique example of a charity partnership being a central part of how the charity delivers its services. MK SNAP has also had a wider impact on the community and employers, something that is probably possible only because of Mechline's long-term dedication.” Kristian is particularly appreciative of the help that the service users have brought to Mechline: “MK SNAP service users have been an indispensable part of the Mechline team for over 25 years and their ‘can do’ attitude and reliable assembly services has made a positive contribution to our business. It’s been particularly rewarding to see the confidence of the service users blossom during their work with us and heartening that many have gone on to find work at the end of their assignment.” Angela Novell, CEO of MK SNAP said: “This is fantastic national recognition of an excellent longstanding partnership. Mechline have been so supportive to us over the years providing work for our people with learning disabilities. Through the assembling of components people with learning disabilities build skills, confidence and workreadiness for jobs.” For further information on the charity award, or on Mechline Developments please visit www.mechline.co.uk.
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CLH News Talks to Debbie Sadler, Senior Associate at Blaser Mills Law.
What do you believe are the main challenges companies in the catering and hospitality industry will be faced with as they reopen for business? “The impact of COVID-19 on the catering and hospitality sector has been particularly significant. For a sector focused on meeting the needs of customers and clients whose aim is to relax and enjoy themselves in the company of friends and family, lockdown and the introduction of social distancing has had a profound impact on their USP and, consequently, their ability to earn a living. “Some businesses are particularly reliant on tourism and so are prone to peaks and troughs. For those who would normally rely on having a ‘good summer’ to see them through the rest of the year, the timing of the pandemic could not be worse. However, it is not just the here and now, that is concerning, but the long term effects of the COVID-19 pandemic which will potentially require a fundamental shift in how the sector operates. “One of the main challenges for companies in the catering and hospitality industry is ensuring the safety of their staff and customers when they reopen. Catering outlets are currently able to offer a take-away service only as long as clients do not consume what they buy on or near the premises. Hotels are allowed to remain open but can only provide accommodation to those members of the public falling into specific categories, such as non-UK residents, key workers, or someone who has attended a funeral and they are unable to return home for whatever reason. The Prime Minister has suggested lockdown restrictions for the hospitality sector may be eased from July but this, of course, relies on the rate of transmission decreasing enough to enter the final phase. “Businesses need to use this enforced downtime to go back to basics and to consider how to offer their services in this new environment. It seems likely that some form of restriction will be here for some time so they should canvas staff and customers for their opinions and suggestions, and carry out a risk assessment to work out how to maintain their business going forward, whilst adhering to Government guidelines. “The uncertainty around exact dates for when all companies in the hospitality sector can resume business is a challenge for those in the industry, as it is hard for them to plan ahead when there is no specific date in mind. However, given the fundamental implications for the sector of the on-going impact of COVID-19, it is vital that they use this time productively and plan ahead. What legal issues should businesses in the catering and hospitality industry be aware of when preparing for resuming business after lockdown? “All businesses have a legal duty to protect the health and safety of their workers as well as any members of the public visiting their premises. COVID-19 clearly presents a health and safety risk, therefore a risk assess-
ment needs to be carried out to assess how to minimise the risk of harm to those working in and visiting the premises. Involving employees in this assessment can help to reassure them that sensible precautions are being put in place prior to them returning to work. Consideration should be given to things such as: • How to enforce social distancing – Signage? Floor markings? • What, if any, PPE should be provided to staff? (Government guidance is that PPE is not generally necessary for those not involved in front line services) • How can pinch points be avoided? • How can staff be grouped to limit their interaction with those in other parts of the business, for example, kitchen staff could be confined to the kitchen • Should screens be erected to protect staff directly serving customers? • How many members of the public will be allowed into the premises at any one time? Where can they queue during peak times? • Can orders be taken by phone or app to minimise the amount of time customers spend in the shop? • Where can handwashing facilities be located for customers to use? • Can staff be given their own workstation and equipment to minimise the risk of transferring the disease? The Government has produced a poster for businesses to display confirming that they have carried out an assessment. For those staff who have been furloughed, businesses will need to think about when to bring them back from furlough and what steps should be introduced to deal with any concerns they may have about COVID-19, and the risk it poses. If new staff are taken on, employers may want to ensure maximum flexibility in case there is a second wave of infections and the sector is put back into lockdown. Government guidance encourages employers to think about minimising the number of staff in a public facing role, as well as limiting the amount of time they spend dealing with the public. Thought could be given to putting employees into teams and reducing the amount of contact they have with others by, for example, only allowing them to work in specific areas. Additional cleaning regimes will need to be implemented, not just to comply with the usual hygiene requirements but also to minimise the risk of spreading the disease. This could include providing uniforms to staff that can only be worn on the premises and that need to be washed daily. “Consideration should also be given to renewing or checking licences, for example, to obtain a café licence as outdoor spaces may be allowed to open first, or to changing licences to accommodate different ways of working. Despite the lockdown, councils are still processing licence applications.” What help is available from the government for businesses in the sector to ensure their continuity? “The government has specifically introduced a business rates holiday for retail, hospitality and leisure businesses. This means businesses who are eligible do not have to pay their business rates for the 2020/2021 tax year. “You are eligible if your property is a shop, restaurant, café, bar, pub, cinema, live music venue or a hospitality property (for example, a hotel, guest house or self-catering accommodation). Eligible businesses do not need to register
for this tax holiday as local councils will apply the discount automatically. “The retail, hospitality and leisure grant fund is still available to businesses in the sector. Businesses in this category are entitled to a one-off cash grant of up to £25,000 from their local council. “Businesses are eligible for the grant if they are based in England and had a rateable value of under £51,000 on 11th March 2020. Again, local councils will be in touch with those who are eligible. If a business owner has not been contacted and thinks they are eligible, they should contact their local council.” What can businesses in the sector do now to put them in the strongest possible position when they continue trading? “Take time to reflect on this new reality and how they can operate in the long term if some form of restriction remains in place. Utilise the help available from the Government and plan ahead. Businesses need to risk assess their operation and put in place practical steps to minimise the risks of COVID-19 to their staff and customers.” “Businesses must adapt and think of new ways of offering services to their customers. Those who recognise that the pandemic is going to change the way they trade and are flexible enough to invent new ways of doing things will be in the strongest position to weather the future. Based on the current information available, it will be many months at least before we see anything like ‘business as normal’.” Can businesses continue to furlough staff if they open again? What are the other key employment issues to be aware of? “The chancellor, Rishi Sunak, announced recently that the Coronavirus Job Retention Scheme (‘CRJS’) will continue in its current form until the end of July. This means businesses that need to use the scheme can do so at any time during this period, although they should bear in mind staff must be furloughed for at least three weeks in order to claim under the scheme. Subject to any agreement reached, businesses can stagger the return date of those on furlough to preserve their jobs. “From August, the CRJS changes slightly and allows companies to bring furloughed employees back to work on a part time basis. It is anticipated that the Government will ask companies to contribute to the costs of furloughed staff from August, but specific details have not yet been released. Full details about the Job Retention Scheme can be found on the gov.uk website. “We are seeing that some businesses are having to consider redundancies due to the continuing economic impact of lockdown on the sector. This is unfortunate and is something the CRJS was intended to avoid. However, for some clients, such a move is essential to preserve the long term future of their business. “Where redundancies are necessary, seeking legal counsel prior to starting the redundancy process allows companies to understand their legal obligations, and gives them the confidence to deal with what is inevitably a very stressful process. This forward planning can go a long way in determining a positive overall outcome for the business. A qualified legal advisor with experience in dealing with employment issues will be able to guide the company through the necessary processes to ensure the risk of unfair dismissal is minimised.”
Pubs Continue To Serve Communities With July confirmed as the earliest date for their reopening, the UK's pubs are facing a minimum of six further weeks of closure, followed by the challenge of reopening with social distancing measures. Despite the uncertainty ahead, licensees and their teams across the country are continuing to do sterling work to help their local communities through the Covid-19 pandemic.
overnight stays to frontline NHS workers, and have received £250 in donations from the local community to help fund the food and drink on these stays.
Des O'Flanagan, PubAid co-founder, said: "It came as no surprise that pubs are likely to be one of the last to leave lockdown, but it is undoubtedly going to be tough for many pubs. The fact that so many community pub heroes are putting others first at this difficult time is genuinely humbling and a demonstration of how pubs are a force for good, in their local communities and wider society.
The Brook Inn in Plympton, Plymouth, has been selling Sunday Roasts to local residents. For every meal sold - at cost price of £10 - £2 has been going into a pot to provide free or reduced-cost meals for local vulnerable people. So far, the pub has raised £2,750, and has helped to set up a new food bank for the area, working in partnership with Plympton Team Ministry.
"Let's hope that pubs are able to reopen safely as soon as possible, so that they can benefit from at least a portion of the trade over the summer months."
COMMUNITY PUB HEROES
Matt Todd, licensee at The Wonston Arms in Hampshire, delivered the beer sitting in his cellar at lockdown to local people to stop it going to waste. The move was so popular that he has continued the service, taking fresh cask and keg beers and ciders delivered from brewers to residents within a short drive of the pub. Matt even takes a barstool from the pub with him so he can sit down and speak to some of his locals, who are missing the social interaction of their local - at a socially responsible distance of course. The Farmhouse at Redcoats, part of Anglian Country Inns, has been keeping its local community engaged with a series of recipes for some of the pub's most popular dishes, including lockdown favourite sourdough bread. Gardening tips are also being shared on social media. The pub garden, and its beehives, are being tended by the team, although some members have joined the national effort to pick fruit
At The Garden House in Norwich, operators Tanya & Jonathon Childs have given £2,000 to the NHS. The couple won BT's Sports Manager of the Month and the winnings - which were initially £1,000, doubled by BT when they heard of the pub's community support - are being used to provide televisions for NHS staff to use during down-time and mobile tablets for patients to stay in touch with loved ones. The Queen Victoria, Brighton has launched ‘Portable Pub Lunches', delivering hot lunches to local people in self-isolation or on low income. The not-for-profit service is run by the pub team, helped by a band of delivery volunteers. Sales of its Sunday Roasts - which are so popular with local customers that they sell out most weekends! - are helping to keep the pub afloat and ensure they are able to continue the free lunch delivery service. The White Swan in Pickering has been doing all it can to help local NHS workers. The furloughed staff team have volunteered to cook and deliver lunches to replace the ‘soggy vending machine sandwiches' at the local hospital, and to look after NHS staff staying in the pub's bedrooms, free of charge. What's more, the pub team are planning to offer ‘Holidays for Heroes' once lockdown is lifted, giving 200 free
The Elephant in Finchley held a charity beer sale earlier this month and raised £933 for the North London Hospice. Zoe Beresford, assistant manager at the Fuller's pub, had the idea when she realised that much of the pub's pre-lockdown stock of bottled beers was on a short shelf life - so rather than waste good beer, they sold it for charity. Customers were asked to donate at least £5 for a pack of four bottles, for collection same day from the pub, with full social distancing. Malmesbury pub The Red Bull stepped in to keep a ‘meals on wheels' service going with local charity Heals of Malmesbury. The pub team, led by licensees Dave & Nicola Moody, are preparing 40 meals, three times a week, which are delivered to local vulnerable individuals and families by a team of volunteers. The service started on VE75 Day, with a very British meal of fish & chips! Richard Curtis, landlord at The Portsmouth Arms in Hatch Warren, Basingstoke, has been hosting a daily quiz through lockdown, which has become hugely popular, with 300,000 people having taken part. Over the Bank Holiday Weekend earlier this month, Richard smashed the Guinness World Record for the longest pub quiz, which ran for more than 34 hours, with 75,000 participants answering questions on Facebook Live. As well as putting the Hall & Woodhouse pub in the record books, the quiz also raised £21,000 for local cancer charity The Pink Place.
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Furlough Scheme To Be Closed To New Employees Chancellor Rishi Sunak is set to announce the furlough scheme which currently supports over 8 million employees will soon be closed to new entrants. The coronavirus job retention scheme (CBILS) , referred to as the furlough scheme was announced by the Chancellor on 20 March which led to employers being able to claim 80% of furloughed employees wages up to a maximum of £2500 per month. The Chancellor has extended the scheme was originally set to run to 3 months to the end of June however earlier this month we revealed a further extension to the end of October. According to a report by the Financial Times the Chancellor is expected to announce the scheme will soon be closed to new entrants, with the Treasury believed to be looking at a cut-off date. The chancellor is also due to reveal further details about how about how businesses will begin to share the costs of the scheme, with firms expected to pay around 20% of furloughed workers’ wages as well as National Insurance contributions. The Chancellor said in a tweet that “from August to October the scheme will continue to support all sectors and regions of the UK but with greater flexibility to support the transit back to work. Employers currently using the scheme will be able to bring furloughed employees back part-time” commenting again in social media the Chancellor added “I have listened to business owners, fighting to stay open and employees raring to return. This week we launched phase 2 flexible furloughing, which I hope will get us back up and running”
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£450,000 Outdoor Spaces Plan To Aid Liverpool’s COVID-19 Recovery will ensure many independent bars and restaurants are able to continue trading safely, while also creating a whole new ambience and dining experience for customers.
The council has so far distributed more than £80 million of central government funding to over 6,500 small businesses and those in the retail, hospitality and leisure sectors.
The easing of restrictions on bars and restaurants is not expected until early July, but the city is keen to start getting itself ready to be as accessible and safe as possible in the coming months.
Mayor of Liverpool Joe Anderson said:“Liverpool is the most welcoming city in the UK, and bringing people together is what we do best. Big events, sporting fixtures or just a night out, this city thrives on social interaction.
The funding is separate to, but will be aligned with, a Government allocation of £443,000 for Liverpool from the ‘Reopening High Streets Safely Fund’ which can be used for things such as signage, street markings and marketing campaigns.
Mayor of Liverpool Joe Anderson has announced a new £450,000 project to help reimagine spaces in Liverpool in an outdoor European style. Working with Liverpool BID Company – which supports 1,500 businesses in the city centre – and the Chamber of Commerce, as well as with a collection of creatives and designers, the fund will be used to help local independent businesses redesign outdoor spaces and turn them into high quality covered seating areas to make up for the internal space they are losing as a result of social distancing restrictions. In a move which is believed to be the first of its type in the country, it
“The fact that is out of the question with social distancing, means we have to be innovative about how we keep our USP, but do so in a responsible way.
The announcement is in addition to £2 million committed earlier this month to install seven pop-up cycle routes, to encourage people to use sustainable means of transport to get around, rather than public transport or their car.
“We need to find a way to give local people confidence that they can continue to go out to eat, spend money in the local economy and have a good time safely. This is really important as we know that tourism is going to be badly affected by international travel restrictions.
Details of the criteria for the fund are being finalised and the process for being part of the pilot project will be announced in mid-June, once the phased reopening of retail in the city has begun and the impact been assessed.
“Small, independent traders do not have the financial reserves or the borrowing power of big corporate companies, so it is up to us to come together and find ways to give them a helping hand through what is undoubtedly the biggest challenge of my lifetime.
The money is coming from existing budgets, by repurposing capital spending to give businesses practical support for the COVID-19 emergency and alleviate the impact on the local economy.
“This is just one element of work we are doing with our partners, and we are looking hard at what we can do to support other sectors that are the big economic drivers for city, and we will be revealing more about this in the near future.
It forms part of a wider recovery plan – more details of which will be announced in the coming weeks – to make sure that businesses in the city are given the best possible chance of survival.
“These are tough times for our city, and we need to stick together and work together to emerge from it stronger and more united than ever.”
WSET Launches Online Exams To Enhance Digital Learning For Students
The Wine & Spirit Education Trust (WSET), the world’s largest global provider of wine, spirits and sake qualifications, has announced that it is introducing online exams for its English language Level 1 Awards in Wines, Spirits and Sake* and its Level 2 Awards in Wines and Spirits, with effect from 1st June 2020. This development forms part of WSET’s ongoing digital strategy, enabling as many students as possible to continue with their learning during the current COVID-19 crisis. Although students can currently take the majority of WSET courses online, until now they have had to sit an offline exam to complete a WSET qualification. With social distancing guidelines in place across most of the world, many exams have been cancelled or postponed until the situation changes. The introduction of online exams means that students can now study for, and complete, WSET’s English language Level 1 and 2 qualifications from home. This gives them the flexibility to study for, and take, their exams anywhere in the world. WSET’s online exams are carried out using remote invigilation. Remote invigilation enables students to sit their exam at home on a computer whilst monitored via webcam, screen sharing technology and a secondary recording device (usually a smartphone). The remotely invigilated online exams in English have been successfully piloted and will be rolled out through WSET’s network of 800
plus course providers across the world. Students will still have the option to sit a traditional paper-based classroom exam if that is their preference. WSET is also continuing to develop computer-based testing to enable students to sit exams online in the classroom with their local course provider. Ian Harris, WSET CEO, said, “I am really excited that, with these latest developments, we can now offer our course providers and students a 360° digital learning experience at a time when traditional classroom education is very challenging or impossible. The integrity of our exams is of the utmost importance to us and we are confident that the award-winning remote invigilation system we have in place meets our stringent standards. At a time when many people in the industry have much more time at their disposal, it’s great that they can choose to upgrade their drinks knowledge, studying and qualifying for a WSET qualification without leaving home. Online programmes are never going to completely replace the classroom environment, but they give us another very important string to our bow in the short-term, and will be a valuable add-on for us to offer in the longer term, extending the global reach of WSET in the post-COVID era.” To learn more about WSET’s online courses visit WSETglobal.com.
Coronavirus Lessons from Asia Issue 9
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By Alice Woodwark, Managing Director, RA Group
Over two months on from the coronavirus lockdown and we are starting to scenario-plan for our future return to operations. While we don’t yet know the government or social context for the re-start of catering and guest services, we can look to places that are further ahead of the coronavirus wave for lessons and ideas on what makes for a ‘good’ return. Looking to Asia, China in particular, offers insight into the future and what other countries might be able to expect over coming weeks and months. China is roughly eight weeks ahead of the UK’s coronavirus cycle and has made more significant steps towards normalisation than any other country. In speaking with our Compass friends in China and other partners in the region, we have picked up five key lessons:
of the last lockdown elements to be relaxed in China because it is a relatively low-impact way of limiting infection spread • Bars, restaurants and visitor venues operate with universal adoption of masks. Eight weeks after lockdown, cinemas are still not in use • Eight weeks after lockdown, schools remain closed. This exacerbates staffing challenges Of course, this is only one side of considerations and many operators are concerned about how customer behaviour will change and affect trading patterns. Again, we’re in a fortunate position to be able to look to our Asian counterparts to have some insight into how customers in China have responded to the slow return to day to day life and what we may be able to expect in the UK: • Customer mindsets are split: While many are keen to get back to normality and celebrating being out and about again, as many remain cautious of any interaction • Customers are nervous about trusting anyone other than themselves with their health. There has been a marked increase in workers bringing food from home on their return to the workplace • Many people don’t want to sit with, opposite or next to each other to eat
1. Clear and visible signals that we are in control of health and safety are critical to building consumer trust 2. Supporting the team – through reassurance, frequent communications and great training – is also critical 3. We need to be prepared for ongoing volume variability and stop-start operations 4. Having the right technology in place can encourage consumers to return 5. Consumers like to be given the means to protect their own safety – providing the right guidance and tools is reassuring and important
2. Support the team through frequent reassurance, communication and great training: “Going back to work can be scary. Nervousness reduces drastically with good communication. It’s ok to over-communicate at times like this and good to provide repeated positive messages going out daily” • Team members are very nervous about returning to work. This is partly due to health concerns and partly due to a long break from normal working patterns • Proper pandemic-control training and new coronavirus health and safety training is critical for all staff members • Reassurance, training and frequent check-ins are all critical: “We were told by our staff that the daily update we sent every morning since early February (and we are still sending today) is the reason why they remained calm. This action shows we are in control”. • Our Chinese colleagues found a direct link between teams’ mental health and the provision of clear, accurate, health and safety guidance – while simultaneously blocking the spread of any social media or unverified health advice
3. Be ready for ongoing volume variability and stopstart operations: While the return to ‘normal’ has been largely slow and steady across our Chinese business, customer numbers can vary day by day according to new working patterns. In addition, short ‘circuit breaker’ actions – such as local site lockdowns – have been happening, and are expected to continue, temporarily suspending service. Pre-emptive actions to manage this have included: • Small batch cooking • Simplified menus • Putting plans in place for safe queue management when volumes spike • Putting rapid mobilisation/demobilisation procedures in place for every outlet • Flexible staffing • Creating menus that have a bias towards longer-life ingredients that will better survive a temporary pause or downturn in footfall
With these points in mind, there are a number of questions we must ask ourselves as we consider our own Coronavirus exit plans.
WHAT ARE OUR GOALS, AS WE RETURN TO HOSPITALITY OPERATIONS? In considering our return to operations, RA Group has set the following objectives: • Keeping our customers safe and doing our part to minimise the risk of coronavirus spread • Supporting and protecting our teams on site • Encouraging our customers to eat with us – everybody wins if our customers choose to eat at, and purchase food from, the lowest-risk and healthiest food option
Spacing tables provides reassurance to customers, showing visibly the measures operators are taking place to promote safety.
New seating area divisions in China – People don’t want to sit with, opposite or next to each other to eat.
ASIA’S LESSONS FOR A SUCCESSFUL RETURN. It’s heartening to see that, despite challenges, our colleagues in Asia have managed a positive return to operations so far. The team has kindly shared their thoughts on success and areas they encourage us to focus on, as we plan our own return.
1. Put in place clear and visible signals that we are in control of health and safety
4. Introduce the right technology to encourage customers to return: Technology can aid a successful return to market, offering easy contactless or distanced options as reassurance: • Click and collect has become popular on the high street • Removing cash is a positive signal of a healthy environment • Phone-based payment apps reduce the amount of non-personal kit that consumers need to touch
“The perception of being in control is critical”: Compass China’s ‘Eat Assured’ programme provides customers with meaningful and visible signals to reassure them that the team on-site are following the very safest food standards:
WHAT DO WE THINK CORONA-RETURN WILL LOOK LIKE? While we don’t know yet what the context will be for a return to operations, it’s interesting to note some of the measures our colleagues in China have experienced. Iterations of these measures are being discussed across Europe as potential measures we may face with our exit plans. • Mandated limits on the proportion of people who can return to work (20% initially, then 50%, 70%, 100%) • Workplaces using different strategies to meet the rules (e.g., morning and afternoon shifts, allowing everyone into the office for half of each day) • Slow steady increases in volumes, c.3-5% increase each week over a period of eight weeks. Now, eight weeks after starting to exit lockdown, 95% of businesses are open at c.80% of volume overall • Operations may be reintroduced in stages: 1. Click and collect only 2. Takeaway; pay in store 3. Limited covers: one chair per table 4. Limited covers: two chairs per table • ‘Circuit breaker’ actions that reimpose temporary lockdown elements when the virus flares up again. We should expect further short pauses to operations over several months • Many sectors continuing to work from home, namely those normally based in offices and where businesses can function with remote working. This is one
• Daily temperature records have been implemented for all staff, which are taken and displayed. Mandatory return home measures have been implemented for any signs of unwellness • Appropriate service styles need to be considered – most food is wrapped and ready for grab-and-go. Self-service is not being used • Appropriate PPE is being supplied to, and worn by, all staff at all times. This is particularly in the kitchen where social distancing is not possible. PPE – including masks, gloves and goggles – demonstrates safety • Frequent and regular in-service cleaning is of the upmost importance for front- and back-of-house • Handwash and personal hygiene has been mandated with regular timetabled hygiene moments (handwashing; mask changing, etc.) • Team members have been instructed not to congregate and are instead encouraged to demonstrate and role-model social distancing • Signs and posters are clearly displayed advertising safety actions – providing reassurance and building trust: “Clients and customers told us these visuals helped them stay calm and make them feel we are in control” • Checklists are used extensively to ensure that safety processes are adhered to by every team member
5. Give customers the guidance and tools they need to protect their own safety: “100% transparency to customers is the key”: • Most successful returns-to-work have been in sites where the client has clearly communicated behaviour and process expectations to staff and visitors for example social distance expectations, personal hygiene requirements; health verification requirements • Displaying very clear and simple ‘1,2,3…’ instructions for customers so they know how to use the restaurant in this new environment will provide reassurance and practical advice • Provide temperature checks at the entrance, as well as hand-sanitiser, masks, and gloves, to those who would like them • Press lift buttons and open doors for customers, and/or provide no-touch entrances and exits • Chinese units have supervisors at all times ensuring that consumer behaviour guidelines are being followed. While this isn’t expected in the UK, operators can work independently to put customers at ease – we’ve seen examples of this within supermarkets Alice Woodwark joined Compass Group in 2013, moving to Restaurant Associates as Managing Director in 2018.
Issue 9
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Colliers International Proposes Easing of Planning Restrictions to Give Hotel Owners the Opportunity of Repurposing not unviable as a hotel. This often required marketing a hotel for sale for an extended period of time, sometimes as long as 12-months With acute cashflow pressures put upon hotels by Coronavirus, it would be greatly welcomed to see planning authorities relax some of the legislation around redevelopment of hotels for alternative use; not least the time taken to prove any unviability. “We are expecting many hotels to bounce back from this pandemic stronger and reinvigorated, in particular, the UK ‘staycation’ market which is due to rebound sooner and stronger than the rest of the sector, and in parts of Europe where the outbreak was considered under greater control than the UK. We anticipate a rebound in investor sentiment will follow a similar trajectory to that of consumers and as the country gets moving again, so will the market for hotels.
The hotel and hospitality sector has been one of the sectors hardest hit by the COVID-19 pandemic. The industry is a hugely important part of the macroeconomy and many businesses will prosper once the world starts getting back to a new normal. However, in certain cases, due to forced closures and pressures on cashflow, Colliers International argues that economic hardship, which is often a key variant in the planning process, may and should become a far more important and immediate factor for some hotel owners, who may see redevelopment as a way to recoup their investment or minimise their losses. Colliers says that this alternative use route could, in certain circumstances, be a long-term solution which will still be relevant and helpful even after the crisis abates. “Over the past few months, hotel owners have been focussed on the immediate and harsh challenges posed by the lockdown. Many are now looking to their reopening strategies and the prospect of a bounce back for hotels is very welcome news,” said Paul Barrasford, director, Hotels Agency at Colliers International. “Unfortunately, a few hotel owners are faced with the conundrum of wanting to reopen but knowing that unless something close to previous revenue is achievable, then there are significant risks in doing so. Unable to wait for a return to re-pandemic operating conditions, looking at redevelopment options may be a far more realistic and rewarding route for a few hotel owners to optimise the equity from their investment. A relaxation of planning restrictions could be just what they need and would boost the economy and provide much needed housing. “Historically, most owners seeking a change of use have to prove it was
“However, until a vaccine has been found and the spread of the virus has abated, there are many changes a hotelier will need to implement to abide with social distancing measures. Hotels which may theoretically work well under social distancing guidelines (e.g. limited service hotels) will face the added challenge of significant changes to consumer behaviour. Not least attitudes to travel and socialising in hotels, but also reduced spending power will reduce some leisure and corporate clientele spend as a result of the economic downturn. “Colliers has sold plenty of hotels to residential developers in the past and is continually asked about hotels that might suit conversion. The downside for hotel owners is that such interest is normally subject to a lengthy planning process which can jeopardise the trading performance i.e. their guest clientele become concerned about the long-term existence of the hotel and bookings diminish. The pandemic has already caused that change in consumer behaviour so now would seem an opportune time for some hoteliers to consider whether redevelopment to alternative use is a better and more profitable strategy than reopening as a loss-making hotel; particularly whilst they remain closed for business.”
THE BENEFIT FOR LOCAL AUTHORITIES For many local authorities, Colliers says that repurposed hotels could provide a solution for their requirements within the Class C categories. For example, affordable housing, houses in multiple occupation (HMO) and care homes. Paul Barrasford added: “We had already seen councils, residential and senior living developers buying hotels before the COVID-19 outbreak
and the demand for these uses will remains long after the pandemic has subsided. Hotels which may no longer be viable due to the current situation or do not have the resource to sit out a recession may present a ‘win-win’ solution for both owner and buyer /end user; whether the latter is privately or civically funded. “Sadly however, there will be some that will not re- emerge as viable operations. Sympathetic changes to the planning laws may help some hotel owners, which are already struggling from forced closure, to avoid incurring further, considerable losses as result of apathetic planning laws designed for a very different time. Hopefully such changes can be added to the raft of government support measures already in place for commercial property owners.” Andrew White, Head of UK Residential at Colliers International added: “Fluidity in the use classes is vital to allow property owners the ability to change buildings to those that have not been affected as much by COVID -19. Residential property is still very much in demand and if logic prevailed, the UK Government could free up empty built hotels that may well never return to their original use; perhaps a permitted development from hotel to affordable housing, which would require a thoughtful conversion as well as to specific design guides adhered to by Housing Associations. “In the last financial downturn, areas such as Bayswater, in London, which were saturated with poor quality hotels, were converted into residential properties via a more relaxed planning policy allowing developers to work with the local authority to transform the area into a more desirable environment for the local community.”
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Hospitality Prepares to Map Out New Trading Landscape point and highlighting the parts of the market already in decline – and those that until now were growing. In the last year, independently-owned operations have borne the brunt of closures, while group-owned and operated pubs, bars, restaurants and hotels have grown in numbers, backed by corporate investment. Numbers of independent food-led businesses, including restaurants and food pubs, fell 2.6% in the last year; drink-led sites, including pubs and bars, were down 1.5%; and accommodation-led businesses numbers dropped 8.8%. In addition, the leased pub segment declined 5.5% over 12 months to 19,376. In contrast, group-owned and managed sites saw a 1.6% uplift in numbers to 21,461. Managed food pubs grew 2.2%, group-owned full-service restaurants grew 7.6%, hotels were up 3.9%, bar numbers grew 13.1% and even managed community pubs saw a 1.4% uplift in numbers. The exceptions were in the over-crowded casual dining market, which saw a 0.2% decline in chain-operated sites, managed high street pubs (down 0.4%) and chain-owned night clubs (down 1.7%). Latest figures from the CGA AlixPartners Market Recovery Monitor show that at the end of March this year, the pre-lockdown number of licensed premises in Britain stood at 115,108, a 2.4% reduction on March 2019. Numerically the independent sector remains the largest segment of the market, with 74,271 sites, almost two-thirds of the total. The future of those largely small businesses, alongside almost 41,000 group-owned sites, is now under threat as a result of the COVID crisis. That rate of decline is set to accelerate rapidly once the hospitality sector begins to reopen from July 4. Although the vast majority (96%) of business leaders in the pub, bar and restaurant industry are expecting a phased reopening, only a third (36%) believe they will eventually re-open all their sites for trading. According to CGA’s latest Business Confidence survey, another third (32%) of business leaders are already anticipating the need to permanently close sites, with the remaining third yet to decide. “Industry estimates of the scale of closures vary widely, from below 10% to as high as 30% of total sites. The challenge for business owners, directors and planners – as well as industry investors and suppliers – will be to understand not just how long the casualty list will be, but which will be the worse hit areas, what type of businesses are most under pressure and how individual sites will pivot to new styles of operation,” said CGA group CEO Phil Tate. To help that process, CGA and AlixPartners will be increasing the frequency of Market Recovery Monitor (the renamed Market Growth Monitor) from quarterly to monthly once the market begins to reopen. The new service will map out developing recovery activity, highlighting the areas and types of operations that open up and return to business first, which are slower, and which might remain dormant, giving the industry, and individual companies and investors, greater insight to guide decision-making. Graeme Smith, Managing Director at AlixPartners, said: “Many operators have got their tape measures out to assess the impact of social distancing restrictions on operations and capacity. Even with well-configured space, cover counts will be meaningfully reduced and may prompt further questions on whether it is sensible to reopen, or not, from a profit perspective. Location considerations will be another factor – it’s easier to foresee rural and suburban venues opening faster than those located in large city centres given there will be a significant period before offices reopen and footfall numbers return to prior levels, particularly where mass-transit is key for commuters.” The latest Monitor includes figures up to the end of March and the COVID lock-down, providing a starting
Phil Tate added: “While corporate-investment has sustained growth programmes to date, the COVID crisis has thrown everything in the air. The question is whether the bigger corporate players will be best placed to emerge post-lockdown still in a relatively strong position? Will independents continue to struggle, or will it be the medium-sized groups, especially in the casual dining arena, that will be squeezed the most?” Monitor figures suggest that casual dining might be more vulnerable than other operations. The sub-sector, including independents as well as the branded chains, declined 3.1% overall in the year to March, and with its dependence on retail, business and urban locations may need longer to recover than other parts of the market. The strength of brands will be tested, and those with a multi-channel approach, including delivery and takeaway may be the best equipped. Local pubs and restaurants have also been out of favour, with community pub numbers continuing to decline by 3.7% last year, the Monitor data shows. But with home-working continuing and consumer research pointing to the public’s inclination to return to local establishments before heading back to city and town centres, these businesses may have an opportunity to win back trade. “How the overall hospitality market reopens will be dependent on a range of factors: Government timetables, support and continuing restrictions; the financial strength of individual businesses; wider economic and business activity; the creativity of management teams; and the willingness of customers to return,” added Tate. Graeme Smith concluded: “Restarting a business into a market where demand levels are uncertain and significantly below previous levels is not sustainable without further support from key stakeholders and the Government. While the extension of the furlough scheme is welcome, operators will be working closely with their investors, lenders and landlords to help them navigate this crisis.” The new-look monthly Market Recovery Monitor will also introduce a new site categorization to more accurately reflect the development of operations. This will see the introduction of ‘casual dining restaurant’ and ‘bar restaurant’ classifications within the broader restaurant definition, as well as craft bars and street markets being separately recognized. CGA’s Business Confidence poll, conducted during the week beginning April 20, 2020, revealed that the vast majority (81%) of operators are already recovery planning, with most considering a range of different scenarios, but almost all expect to see a much-reduced market in the future. All data from the Market Recovery Monitor is drawn from CGA’s Outlet Index, a comprehensive and continually updated database of all licensed premises in Britain. The full report is available now to download, contact chris.jeffrey@cga.co.uk or gsmith@alixpartners.com with questions.
Cask Beer Essential to Pubs Post-Lockdown A survey conducted by the Campaign for Real Ale (CAMRA) reveals that UK pub-goers are missing cask beer during lockdown and would be much less likely to return to pubs that stop stocking beer from independent, local breweries once they reopen. The survey of 22,000 pub-goers found: • Two-thirds (63%) are most looking forward to a pint of cask beer once pubs can reopen, even more than meeting with friends or having a meal • 68% won’t, or are less likely to, return to a pub that has stopped stocking beer from small or local breweries CAMRA’s latest figures follow on from a SIBA survey[1] which found that 65% of independent breweries have stopped beer production during lockdown and that there’s been an 82% drop in beer consumption
CAMRA’s National Chairman Nik Antona commented on the figures, saying:
since pubs closed – which means there is likely to be less cask and guest ale options when pubs reopen.
“Our survey of tens of thousands of pub goers shows how intrinsic a pint of quality cask ale is to our pub culture. Unfortunately, it's likely that cask beer will be the first expense cut from a struggling pub trying to re-open with social distancing measures in place.
CAMRA has been calling on beer drinkers to support independent breweries, cider makers and pubs buy purchasing beer and cider locally during lockdown. The campaign has produced a map of nearly 3,000 pubs and breweries operating takeaway or delivery services during lockdown and has launched its Brew2You app, which allows customers to search for and purchase local brews in one place generating over £25K in sales for the industry in just three weeks.
“The majority of consumers want to see their pub continue to stock a range of ales from small, local and independents brewers when they re-open, which is why we are calling on greater Government support to ensure this takes place. We also want to see pub companies support and stock real ales from small and local brewers once their pubs reopen, which includes allowing tied pubs to stock a greater range of locally brewed beers to help get the brewing industry back on its feet.
CAMRA is also petitioning government to introduce a ‘second wave’ financial support package for pubs and breweries, which will continue to be hard-hit months and years after lockdown restrictions are lifted.
“Not only is this the right thing to do to help independent breweries to recover from lockdown restrictions, it will also help pubs to attract more customers who are looking for a decent range of high-quality, locally-produced beers.”
St Austell Brewery Pays Tribute to Roger Ryman St Austell Brewery have paid tribute to brewing director, Roger Ryman, who passed away peacefully this week – aged 52 – following a brave battle with cancer.
quality of our beers, since Roger joined St Austell Brewery in 1999, is testimony to his hard work, leadership and passion. He will be sorely missed by all who knew him and worked with him.”
Roger, who led St Austell’s brewing team for over two decades, played a leading role in the company’s growth and success. Since joining the brewery, he has been responsible for transforming St Austell's portfolio of brands – including our three flagship beers, Tribute Pale Ale, Proper Job IPA and Korev Cornish Lager.
James Staughton, President of St Austell Brewery, who worked with Roger for 20 years said: “I recruited Roger in April 1999, and he immediately wowed all of us with his passion for beer and brewing within minutes of his interview starting. The job of Head Brewer was already effectively his, right there and then - we need not have seen anyone else. He was the breath of fresh air our brewery so desperately needed at the time.
Roger’s first original brew when starting at the brewery in 1999 was Daylight Robbery - a short-term seasonal beer to celebrate the upcoming total eclipse of the sun. Due to its phenomenal popularity, it went on to be relaunched as Tribute - our first truly national beer and longstanding flagship brand. Kevin Georgel, Chief Executive, St Austell Brewery said: “We’re devastated to have lost Roger - a much-loved friend, and highly respected colleague. All of our thoughts are with Roger’s wife Toni, his father, two sisters and wider family, at this terribly sad time. He continues: “Roger was a world-class brewer and a leader in his field, who we were incredibly lucky to work alongside. Passionate about people, he played a huge role in nurturing and developing young talent, both in our business and throughout the brewing industry. The growing reputation and
“He has left us all with a legacy that we will nurture and build on, as a mark of our respect for Roger and in remembrance of him. A brilliant, talented brewer and a great friend.” Steve Livens, Policy Manager - Product Assurance & Supply Chain, at the British Beer & Pub Association, said: "Roger was a committed, inspirational and artful brewer. His passion, enthusiasm and knowledge was clear and he was dedicated to St. Austell and an industry who held him in such high regard. Roger was keen to pass on his incredible knowledge and experience wherever possible and to foster, support and encourage young people to take up a career in brewing. There will be many who will make their way through the industry with his insight and skill at the heart of their journey and there can be no greater legacy than this."
Issue 9
Catch the Ferry for a Trip to the Shop
CLH Digital
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In support of
Local residents of Stokesby near Great Yarmouth in Norfolk can skip the six-mile round trip to the nearby town for essential groceries since their local, The Ferry Inn, opened a permanent shop in the pub. Alison Brewster and her family who run the Adnams-owned waterside pub came up with the idea from Pub is The Hub after the village shop closed a year ago. Pub is The Hub supported the venture with advice and a grant towards the cost. The Ferry Inn Village Shop opened on Monday with strict Covid-19 rules in place with Perspex around the shop counter, social distancing for waiting customers, and a one-in one-out policy. The shop is situated inside the pub in, what used to be an underused pool room. It has a separate entrance so it can be separate from the pub.
Catering Equipment & Disposables along with supplying takeaways and homemade cakes.
The shop will be open daily from 11am to 4pm and will stock all the basic essential groceries, as well as Alison’s freshly baked breads and her famous homemade cakes and pastries.
Alison commented: “When the village shop closed it meant that local residents and visitors along the river had to leave the area for basic provisions. Our pool room was sitting empty for most of the time, so the conversion to a retail space seemed like the perfect solution for everyone. We are really grateful to Pub is The Hub for their ideas and financial support to get the project underway.”
During the lockdown Alison and her family have raised £400 for the NHS by giving away beer and cider on the 75th Anniversary of VE Day. Locals queued two metres apart with their own containers to collect their lockdown ‘rations’. The family have also been delivering groceries free of charge to the community and for the most vulnerable in the village, collecting their shopping from the supermarket,
Terry Stork who is the advisor for Pub is The Hub added: “Alison and her family have worked really hard in this venture during a very difficult period for the pub, while still finding time to help local people and raise money for charity. We hope that the shop is a great success in promoting local business and supporting Stokesby’s economy well after lockdown has ended.”
Drynks Ramp Up 0% NPD After Successful Visit to Dragons’ Den
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Fresh from their success on Dragons’ Den, Manchester alcohol-free craft brewery Drynks Unlimited is adding two new products to its Smashed range of 0% beers and ciders.
He adds: “We can, and are, driving genuine growth to the sector by offering quality drinks which suit a raft of different occasions; food, driving, work, health and sport.”
The independent British drinks business is expanding its Smashed portfolio with the addition of a new Smashed Pale Ale and the launch of its Smashed Berry cider in time for summer. Both drinks will be available in bottles and cans and will join three other truly AF drinks in the Smashed range; Smashed Cider, Smashed Citrus and Smashed Lager.
Drynks Unlimited own the only 0% brewery in the UK which uses pioneering cool vacuum distillation technology to produce alcohol free drinks that taste so good you wouldn’t know there wasn’t any booze in them. The business invested in this because it delivers a quality taste experience that consumers crave.
Richard Clark, Founder and MD of Drynks Unlimited said: “So much has happened since we appeared on Dragons’ Den in March. We launched Smashed in Booths and we’ve already overtaken big, established brands, such as Peroni, San Miguel and Budweiser in terms of units sold, proving that consumers really do buy into those specialist, high quality NoLo brands.” • Smashed Pale Ale is light and refreshing, a fusion of the traditional and modern. Caramel and hints of Toffee and finished with a modern American hop providing Tropical and Passionfruit notes. • Smashed Berry is a purple berry coloured sparkling fruit cider with a fruity, fresh, clean nose with hints of English cider. The taste is sharp and refreshing with a perfect balance of sweetness backed up with a strong forest fruit flavours followed by hints of English cider and a firm cider astringency to finish. The current COVID-19 pandemic has presented an opportunity for alcohol-free brands to thrive as consumers look to refocus on their health and wellbeing. A third of people are drinking less alcohol since lockdown and this has created a buyers’ market where quality, innovation and excitement is being sought out. Founder and MD of Drynks Unlimited, Richard Clark said: “Consumers are currently looking for quality alternatives to alcohol without having to sacrifice taste and experience. This is the perfect time to invest in NPD and build more differential choice that deliver genuine excitement.”
Clark adds; “Our own consumer research shows that 49% of people have reduced the amount of alcohol they drank in the previous 12 months; this isn’t a trend that will suddenly go away when COVID-19 ends. All our drinks start life as real craft beer and cider (between 5% - 5.7%) and they are gently dealcoholised which retains the DNA of the original drink. This pioneering process ensures we produce the best 0% drinks.” Drynks Unlimited recently appeared on Dragons’ Den and received an offer from Sara Davies. Peter Jones stated; “I was quite surprised because I didn’t think it’d taste even close (to an alcoholic drink) but I’m quite surprised how close that is.” Deborah Meaden said: “That tastes…really good!” The Smashed range uses the finest British ingredients to create authentic tasting beers and ciders and then the alcohol is gently removed in a low impact cool vacuumed environment which maintains the same bubbly, personality, character and flavour of the full alcohol version. All Smashed drinks are vegan, gluten free (where possible), low in sugar and contain less than 100 calories. Smashed 330ml bottles and cans have a RRP of £1.99 and are available in Booths supermarket as well as online at www.drynks.co.uk, Zeroholic.co.uk, Drydrinker.com, and a range of local independent retailers across the UK. Check us out on www.drynks.co.uk and on social @drynkssocial
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Public Expect Screens, Hand Sanitisers and Face Masks from Their Local After Lockdown Lifts Issue 9
Budweiser Brewing Group UK & Ireland, part of AB InBev, has revealed strong consumer desire to return to the pub, with 9 out of 10 (93%) Brits keen to go back to their local upon reopening. In the poll of 2,373 pubgoers, over a third (35%) intend to go to a
pub within a week of them reopening their doors. With social distancing looking to be the new normal, the research also analysed Brits’ attitudes to new measures that could be adopted in pubs. Hygiene remains front of mind for pub-goers, as the study finds two thirds (66%) are much more likely to visit if hand sanitiser is readily available throughout venues – and a quarter (25%) plan to avoid using public toilets upon returning to the pub. Visible protective measures are also supported, with two in five (40%) claiming they’d be more likely to visit their local if it was compulsory for staff to wear face masks, and over a third (36%) welcoming screens at the bar. Consumer attitudes uncovered in the research show that the on-trade sector will face changes to some long-established traditions – revealing five key themes venues should be aware of:
1.Peak times: Venues will need to rethink their offering outside of evenings and weekends, as over half (54%) plan to avoid visiting during peak times 2.Skipping the queue: Jostling at the bar could become a thing of the past, as 55% welcome a switch to table service, and just under half (49%) more likely to go to bars or pubs with app-based ordering 3.Spatial awareness: Support for social distancing is such that 56% wish to sit two metres from strangers, with 1 in 4 (25%) wishing to sit two metres away from friends 4.One in, one out: The majority of pub-goers (51%) back a limit to the number of patrons allowed into a pub at one time. 5.Think local: There is a clear consumer desire for pubs to support the community, with 49% more likely to visit venues sourcing food and drink from local suppliers, and 52% keen to see performances from local acts including musicians and singers Yet the research also reveals that the quality of pubs’ core offering will remain key. When asked what they miss most about going to the pub, two thirds (64%) claimed to miss pub food the most, and a third miss a ‘perfectly poured pint’ (33%).
Despite the changes that the On-Trade will need to make to support social distancing, Brits are keen to support the industry with a quarter planning to visit a new pub they haven’t tried before (25%) when lockdown lifts, looking to spend an average of £27 on their first visit. Almost one in five (18%) will use this as an opportunity to be adventurous and treat themselves to a more expensive drink than usual.
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SAVE PUB LIFE
To support the trade during the closure period, Budweiser Brewing Group launched Save Pub Life. The platform enables pub-goers to buy gift cards for their favourite pub to use once they reopen, with Budweiser Brewing Group doubling the value and pubs receiving payment within two weeks. With an increase of donations over the Bank Holiday weekend, the initiative has raised just over £950,000 for pubs, providing valuable funding when they most need it. The scheme is still open both to pub-goers, who can buy gift cards for their local online, and for pubs to sign up. Paula Lindenberg, President of Budweiser Brewing Group says: “It’s great to see so many Brits are yearning to get back to the pub, even within the first week of them re-opening. But it’s not without its cautions with the research finding that pubgoer’s behaviours, values and expectations will shift as the lockdown eases. As social distancing measures ease, we’re working closely with the government and our industry associations on how we can support the re-opening of bars, cafes, pubs and restaurants safely. “As soon as it became clear pubs and bars were going to have to close, we wanted to find a way to help our customers. The Save Pub Life programme is unique because it provides pubs and bars financial support now, at the time they need it most. Since launch two months ago, we have hit a milestone of over £945,000 in funding to pubs, and we encourage more publicans to sign up to the initiative.” For more information or to sign up, please visit www.SavePubLife.com.
Global Meat Substitutes Market to Rebound at 8.1% Growth in 2021, says GlobalData
The meat substitutes market is undergoing turbulent times, with several new ‘meat-free’ product launches having hit shelves over the past few months and consumer demand remaining high. A surface view would suggest that the market is performing well despite COVID-19 complications, however, on closer inspection it is clear that sales have hit a wall, says GlobalData, a leading data and analytics company. Rather than seeing declines, as observed with many meat-based products, the global meat substitutes market is expected to remain stagnant over 2020. When adjusted for COVID-19, GlobalData forecasts a slowdown value of US$4.7bn, reflecting a -0.7% decline over 2020*. This creates a dilemma for industry players as to whether new product launches are a safe bet. For Kelloggs, which has a diversified portfolio and can focus on its other successful categories, delaying the launch of its new Incomeato range makes sense. Carmen Bryan, Consumer Analyst at GlobalData, commented: “Kelloggs’
decision to delay its new launches will prove wise in the coming years, as 2021 is expected to bring a sharp rebound for the meat substitutes market. By holding out, the company will be able to launch its new faux-burger line in favorable conditions, capitalizing on the renewed demand from consumers.” Conversely, Impossible Foods, which almost entirely relies on sales from plant-based foods, has made significant efforts to increase its reach, rolling out products across more than 1,000 stores in the US in April. This is notable, as although 38% of global respondents have a low or no meat specific dietary requirement**, 21% claim to have stopped or are buying less meat alternative products***. Bryan continues: “Many consumers are opting for the easiest option – whatever is widely available – thereby limiting the potential reach of still relatively niche products such as meat alternatives. This is why it is important for manufacturers to increase their retail reach in order to
support long term growth, and Impossible Foods is doing just that.” Just as meat substitutes value growth is expected to rebound from 2021 onwards, so are consumer buying behaviors. In fact, 84% of global consumers agree that product health and wellbeing attributes are highly influential on the purchasing decision**** – this being a key draw to flexitarian dietary trends. Bryan adds: “Heavily established trends such as health and wellbeing are not likely to be replaced so easily. Thus, the coming years will prove lucrative for meat substitute players. Notably, Starbucks has partnered with Beyond Meat and Oatley to offer a new, plant-based lunch menu in its stores across China, a promising move for the industry’s future outlook. The challenge now lies in whether smaller players that are unable to increase their sales reach are able to hold out till then.”
COTTONS HOTEL & SPA
Andrew Roddis, Food & Beverage Operations Manager “The Cutlery Polisher Company are an efficient supplier offering great products alongside personal and swift service. Never had any issues and can always rely on a speedy response and actions.
MACDONALD SPEY VALLEY HOTEL
Pedro Ramos, Food & Beverage Manager “The time (and money) we save with this machines is huge. A no brainer to use them. More than that... staff loves it!”
Tom Lee, Pub & Grill Manager “It was set up at a time to suit me and never had an issue with the machine. Saving me around 20 hours of labour a week it’s a no brainer.”
OULTON HALL HOTEL
Jan Coskun, Director of Operations “The cutlery polisher has drastically reduced our labour costs and simply reduced the number of people standing around. It is quick, efficient and most importantly polishes the cutlery to a high level. So we are happy with the result. We have also just taken on a glass polisher machine and so far has shown similar results.”
FORBES OF KINGENNIE COUNTRY RESORT
Sandy McGregor, Operations Manager “The Cutlery Polisher has been a fantastic addition to the team at Forbes of Kingennie. The number of labour hours that we have saved, especially on a weekend when we have four weddings and a fully booked restaurant on top of that, is unbelievable. The customer service from the engineers is also second to none. We highly recommend.”
RAITHWAITE ESTATE
CHEPSTOW GARDEN CENTRE
Stuart Cox “Your machine has made our cutlery standards much higher and made my team more productive with serving and looking after our customers rather than time stood trying to keep on top of polishing the cutlery, a very good investment for a high turnover business. We will be looking to getting another machine some time towards the end of next month for 1 of our other sites which is currently being built.”
VILLAGE HOTELS
COSMO RESTAURANTS
Alan, General Manager “I am very happy about the cutlery polisher we are using right now. It does help a lot on saving time and labour costs. I am also very satisfied about their services, very prompt and professional. I would highly recommend it to other restaurants.”
Lorraine Smith, Food & Beverage Controller “I have been using our cutlery polisher for a few years now. I find the company very friendly, efficient and inexpensive for the service I receive. It’s a more hygienic way of polishing cutlery and it reduces the back of house workload. We had our polisher on trial and it’s virtually silent when running without cutlery in, it’s very efficient and polishes to a very high standard. It sits conveniently next to the dishwasher. It is so simple to use that all our catering assistants are able to operate it with ease, freeing up the food service team to concentrate on customer service. We are very happy with the service we receive and wouldn’t think of not using this company.”
www.thecutlerypolisher.co.uk | 01474 873 892 | info@thecutlerypolisher.co.uk
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CLEANING MACHINES - THE LATEST IN WAREWASHING “The Unsung Heroes of the Hospitality World”
David Glover at Wexiodisk, who have announced the expansion of their glasswasher portfolio with 4 glassware specific hoodtype models, says that despite being an essential part of a kitchen set-up, warewashing can often fall behind in an operator’s list of buying priorities, perhaps because it is associated with cleaning rather than catering. “This failure to prioritise warewashing, however, makes creating an effective and efficient warewashing flow particularly challenging, especially within compact kitchens where space is at a premium.”
When customers visit any pub/bar or restaurant they expect, nay demand high standards in quality of food and drinks, service, cleanliness, hygiene, and that is particularly so when it comes to the standard of cleanliness of the crockery or glassware, so it’s vital that operators can rely on their cleaning equipment to get the job done.
In order to avoid these issues, Glover recommends that operators elevate the purchase of warewashers to the same level they would, or higher, for any other essential piece of kitchen equipment, such as a refrigerator or oven. “In fact, some of the most efficient kitchens start by prioritising the warewashing area in which they can design a seamless warewashing flow according to the space and shape of their kitchen,” he says.
Furthermore, with sustainability and economy top priorities in the hospitality and on-trade sector, operators want warewashing equipment that minimises water, fuel and chemical use, saving money and the environment. The hospitality sector relies heavily on its warewashing machines to deliver reliable and consistent levels of cleanliness to maintain a steady supply of clean glassware and crockery.
THE “SPACE WAR”
RACK CONVEYOR DISHWASHERS:These work on a pass-through system where the baskets of soiled tableware are on a conveyor belt which passes through the washing machine, going through wash zones which start at pre-rinse, go to hot wash, then hot rinse and come out on the other side of the conveyor ready for stacking away.
In recent years there has been a shift to smaller more compact kitchens, but smaller kitchens are coping with the same levels of service, in some cases some smaller kitchens have seen significant increases in output. This is also evident in bars, particularly with the rise of microbreweries leading to a constant battle behind the bar between new products and glasswashing equipment.
“Other major considerations are the space available and services - water supply and power are convenient for installation. When purchasing a hood machine, space for prewashing and unloading tabling must be allocated and be of sufficient size to enable operators to use the machine effectively. On too many occasions Maidaid have received requests to down grade machines power requirements after the machine has been delivered due to insufficient power being available, this consequently means the equipment can never function to its full potential. If the operator is not experienced with the requirements then a site survey by an experience distributor should be arranged prior to placing an order.”
On bedpan washing machines, set the disinfection cycle to an A0 value of at least 600: An A0 (thermal disinfection) value of 600 is considered sufficient to disinfect surfaces of temperature-sensitive viruses such as coronaviruses. On some Meiko appliances, the user can even set this independently. On others, the manufacturer can configure the machine to achieve this. Two temperature sensors verify each other, guaranteeing that the required temperature in the wash chamber of the Meiko machine is reliably maintained over the necessary time period (10 minutes at 80 °C, 1 minute at 90 °C). A0 values can be set or selected from 60 to 3,000.
PULL-DOWN HOOD DISHWASHERS: The next stage up in machine design is a pull-down hood machine. These are more powerful, faster and are manually loaded with a basket of soiled tableware. They are usually configured with stainless steel tabling either side of the dishwasher so while a basket of dirty tableware is being washed, another basket of dirty tableware is being loaded ready to go in and a washed basket on the other side of the hood washer is waiting to be emptied. This gives a continual cycle of plate washing.
Risking the wrath of a customer for any pub/bar or restaurant can disastrous consequences, social media has made it easy for a dissatisfied customer to vent their dismay not only to friends and family but to potentially the entire online world. Added to that, budding food photographers snapping every meal they see and adding location information to each image your establishment’s reputation is constantly being examined, and re-examined. Reducing the risk of a bad review is paramount.
Many of the decision criteria to be considered are the same for any type of glass or dish washing, says Julian Lambert, Maidaid Halycon's former Sales Director: “ Firstly customers need to identify what they need to clean and the time frame for the cleaning process, do they have a continual through put of product and are there peak times of activity. Do they need to have a machine with the capacity to deal with peak demands or can the site process at a steady rate? What mix of product are they going to wash, plates, bowls, glasses and service trays?”
Add an alkali detergent to the hot cycle: Numerous tests have shown high efficacy in combating viruses with envelopes, in particular using detergents with high emulsifying capacities and hot alkali-detergent solutions at 50 °C or higher. Coronaviruses fit into this category. This is always an option with Meiko products as it is possible to add an alkali detergent to the hot cycle.
UNDER-COUNTER MACHINES: back bar or front-opening warewashers use smaller racks than larger machines and their performance will be lower. However, they are compact and can be fitted where they are most needed and in tight spaces
While exact requirements will vary from outlet to outlet, equipment manufacturers advise that there are some key considerations for any operator to help them ensure their crockery or glassware doesn’t let them down, leading to negative comments “in the court of public opinion” that is TripAdvisor!
With the large amount of soiled cutlery, crockery and glassware that a busy establishment can generate it’s imperative you have equipment you can rely on, and one that’s suits your operation and budget. Warewashing manufacturers and distributors are increasingly called upon to provide advice almost all will agree that while owners of new or existing outlets are seeking ways to increase efficiency and reduce their footprint to create extra room for commercial purposes, you simply cannot compromise too drastically on space for warewashing.
There are, however, a few extra points to remember when dealing with potentially contaminated care utensils, such as bedpans.
TYPES OF WAREWASHING INCLUDE:
Consistency is therefore a vital quality, given that broken-down machines mean slow service leading to lost revenue.
This, of course, presents a challenge for those responsible for purchasing equipment, but one that manufacturers have strived to make simpler by creating slimline versions of their equipment.
Meiko appliances with the established characteristics of coronaviruses. The results: the cleaning process used in Meiko cleaning and disinfection machines is safe.
SOLID CLEANING POWER FROM WINTERHALTER CHEMICALS Winterhalter has introduced Velocity, a dishwashing chemical dispensing system that is safe, clean, efficient and environmentally friendly. Velocity uses 4kg solid detergent capsules in combination with a wall mounted dispenser to deliver an alternative to conventional liquid systems. The capsules are hermetically sealed to protect the operator during the handling process. The Velocity dispensing system has a built-in integral rinse aid pump to give maximum cleaning performance. There are a range of detergent capsules to suit different water conditions and types of soiling. Tea and coffee stains, proteins, starches as well as fats and grease can all be effectively removed. Designed for ease of use, the Velocity dispenser menu has three buttons for simple programming, and a rinse saver feature. The adjustable control minimises detergent overuse. The dispenser itself is compact and inconspicuous to fit into any warewash operation. One 4kg capsule will, on average, last for an average of 900 racks. In line with current environmental thinking Winterhalter has reduced the packaging on the capsules to reduce transportation costs and bulk. The packaging is also crushable to further cut back on the volume of waste.
THE CLEAN SOLUTION FOR CORONAVIRUS Hygienists have confirmed that dishes are free of the coronavirus after one wash cycle in a Meiko dishwashing machine. The cleaning and disinfection performance of Meiko cleaning and disinfection machines has now been assessed as highly effective against SARSCoV-2 by an independent hygiene institute, Hygcen Germany GmbH. The report compares the temperature, mechanism and use of chemicals in
FLIGHT DISHWASHERS: These are a semi-automatic dishwashing system, similar in principle to rack conveyor systems, but very much bigger. They are designed to cope with huge volumes of soiled tableware which might be found in a university or hospital kitchen, an airline food production kitchen, large staff feeding facility or a conference and exhibition centre.
SO WHAT CONSIDERATIONS SHOULD YOU TAKE INTO ACCOUNT? • Get expert advice! Work with rectal and knowledgeable companies that will give impartial advice and work within your budget. Explain your requirements and don’t be afraid to ask questions • Generally, the shorter equipments washing cycle time, the lower the running costs should be • Choose variable wash cycles that offer flexibility with washing time to suit levels of soiling • Consider saving capabilities, water and energy efficiency and also detergent and rinse aid consumption • Check for maintenance contracts, spare parts availability • Shop around comparing like-for-like, and think “long-term” • Take into account operator use, avoided if possible complicated machines that involve high levels of training and take into account your own levels of staff turnover. Make sure staff are trained and follow best practice for cleaning, maintenance, unblocking, and dosing levels • Follow expert advice on chemicals and detergents for your machine • Take into account where you want your equipment sited, making sure that it fits with your pattern of service and/or storage • Take advice on water treatment, according to research hard water is responsible for that 70% of equipment failure
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CLEANING MACHINES - THE LATEST IN WAREWASHING “The Unsung Heroes of the Hospitality World”
Compact, Customisable And Quick: Winterhalter’s New CTR Dishwasher
‘green’ credentials is the fact that it uses up to 50% less rinse water than its predecessors. Less water means less energy is required for heating, and less chemicals for washing. There are also optional features such as the exhaust air heat recovery systems. This uses energy from the steam produced during washing to pre-heat the cold water supply. As well as reducing energy consumption, the system lowers operating costs and, by removing steam, improves the kitchen environment.
Fast, flexible, highly efficient and hygienic – that’s the latest compact conveyor dishwasher from Winterhalter. Called the CTR, it’s capable of speeds of up to 195 racks per hour and includes innovative features that reduce energy, water and chemical consumption whilst enhancing performance and wash results. The CTR is based around a clever modular system that allows options such as drying zones or prewash tanks to be retrofitted, so it can adapt to changing demand. With the pressure on kitchen space ever increasing, the CTR makes use of a truly compact design. Despite its fast performance, the main wash unit is as little as 1400mm long and 800mm wide. The flexibility of the modular design and the choice of modal variants mean that a CTR system can be customised to make maximum use of available space – so it can offer the best solution, whatever the shape of the wash area. Straight lines, u-shapes, 180° outlet corner conveyor; whatever space is available, there’s a CTR configuration to fit it. Meanwhile the modular options mean that customers can specify a system that precisely matches their needs, by adding prewash or drying zones (both of which are available in a variety of different formats) to the main wash tank. Sustainability is an increasingly important part of the buying decision. Amongst the CTR’s impressive
There’s no point in being energy efficient if the wash results aren’t sparkling. The CTR produces outstanding results thanks to a variety of features, including its high performance wash arms, which ensure water is distributed over the entire wash area, and the multiple water filtration system, which keeps the wash water cleaner. A new feature is the hygiene mode. If the temperature of the wash water drops, this mode automatically slows the rack speed down, ensuring a thorough, hygienic wash. The CTR is easy to operate and look after, and can be programmed to wash dishes, glasses and utensils. Stephen Kinkead, managing director of Winterhalter UK, says, “Compact, customisable and configurable, and delivering results that are speedier, cleaner and greener – the CTR precisely matches the needs of the modern commercial kitchen.” List prices of the Winterhalter CTR start from £28,270.00 Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its market-leading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.
Cemco (The Catering Equipment Maintenance Company) Cemco (The Catering Equipment Maintenance Company) first opened for business in 1990, and have been serving Dorset, Wiltshire, Somerset, Bath, and the rest of the South and Southwest, ever since. We offer a full range of services, including servicing and repairs for all commercial catering appliances, ranging from small local projects to major national work, and everything in between. Specialising in commercial Glasswasher and Dishwasher repairs sales and service our reputation is second to none.
and The Southwest. We undertake repairs and servicing to ALL, types, makes and models of commercial catering equipment. A repair is often far cheaper then a replacement! 30 Years in this Industry gives us the edge over our competitors, with time served Commercial Catering Equipment Engineers our clients have found we save them the cost of purchasing new equipment time after time…why buy new when a guaranteed repair is often all your Catering Equipment requires… We are based in Bournemouth & Poole, covering the whole of Dorset, as well as Somerset, Hampshire and Wiltshire.
We can offer you a no obligation quote now, so contact us for more information. CEMCO also carry out repairs to commercial catering equipment Dishwashers, Glasswashers, Ovens Grills Bournemouth, Poole, Dorset
Call 01202 377205 now, to arrange a site visit www.cemcoltd.co.uk
Grey Simmonds Food Service Equipment As a leading design house specialising in the design, production and installation of commercial bars and kitchens, Grey Simmonds Food Service Equipment have worked with a variety of clients ranging from small cafe restaurants to large pub and hotel chains. The company’s CAD manager Oliver Hardwicke says ‘Every single project we undertake is unique. Whether it be a small cocktail bar or a large scale restaurant kitchen refurb our job is to create bespoke, functional and cost effective catering spaces.’ ‘Our company credo is ‘Consult, Design, Install’. We see each project through from
start to finish including site survey, preliminary sketches, CAD drawings, Design and budget approval, equipment sourcing and final installation. This means our clients have one point of contact for the entirety of the job making each stage as seamless as possible.’
Whilst Grey Simmonds Food Service Equipment are experts at commercial warewashing solutions, they also supply the leading brands of commercial catering equipment, from cookers to refrigeration and everything in between at a competitive price. They can source bespoke and specialist equipment to ensure you find the perfect product for your kitchen or bar. The company has a vast portfolio of successful installations from the smallest glasswash station to full commercial kitchens. You can see examples of their case studies at www.gsfoodservice.co.uk
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CLEANING MACHINES - THE LATEST IN WAREWASHING “The Unsung Heroes of the Hospitality World”
Meiko Launches New UPster Range
“Meiko’s launch of the new UPster series signals that this leading European manufacturer is targeting the ‘value’ end of the market,” says Meiko UK MD Paul Anderson.
UK and our competitors is about tively know what to do. superior equipment and our quality Meiko has added an additional of support before, during and after level of protection to help custhe sale. tomers protect themselves. A new “You can buy a machine that is suction screen with an integrated probably inferior, with customer dirt collection trough protects the service that will never be as good circulation pump. Further protecas Meiko’s, for not much less that tion is provided by another innovayou would pay for the new UPster tion, a ‘toothpick trap’ which machines. So why risk disappointing protects the drainage pump. wash results, haphazard mainteWHAT’S INCLUDED IN nance support and a long wait for THE NEW UPster RANGE? spares by looking elsewhere?” Undercounter 400 x 400 and 500 OUTSTANDING x 500 glasswashers, 500 x 500 dishFEATURES AND BENEFITS washer and the UPster 500 x 500 Meiko is renowned for manufac- hood machine with optional heat turing excellence in commercial and recovery. GiO reverse osmosis is industrial dishwashers. available for all machines. For build-quality, reliability and spotless wash performance Meiko sets the standards with the best.
Meiko’s UPster machines also feature improved connectivity compared to many competitor machines, because they can be conMeiko product is supported by nected directly to the fresh water Meiko UK’s award-winning technical supply without the use of intermeservices and a hugely experienced “I am delighted to announce the diate safety valves. team of sales managers and project launch in the UK of the new For more information on Meiko, UPster range – capitalising on those management. contact: industry legends which are regardThe new UPster range comes ed as benchmarks for their reliabili- with Meiko’s new ‘AktivPlus’ Meiko UK Limited, 393 Edinburgh ty, wash quality and ease of improved fine filtration system. The Avenue, Slough, Berkshire, SL1 4UF installation. wash tank water is filtered not Tel: 01753 215120 E-Mail: once, but now several times over. “We are introducing these new MeikoUK@meiko-uk.co.uk UPster machines as Meiko’s ‘entry- Food particles and dirt is actively and reliably ejected from the wash level’; but we used to call them ‘Premium’. They might be the most water by cyclical backflushing. basic machines in our range, but Blue colour-coded components their build quality and heritage are on all machines except the UPster truly world class and, as always, 400 glasswasher mean that cleaning Meiko products come with the sup- is made easy. The parts coloured port of Meiko Technical Services blue are those that need removal and Meiko UK project manageand cleaning in the sink as part of ment. the regular clean down. This “The difference between Meiko
ensures even untrained staff instinc-
Specialists in Servicing, Repairs and Maintenance of all Commercial Catering Equipment
Cemco undertake Service and Repairs to ALL Commercial Dishwasher and Glasswasher Manufacturers Including Hobart, Electrolux, Meiko, Winterhalter to name a few.
CEMCO carry out repairs, servicing and routine maintenance to all makes and models of commercial catering equipment, including dishwashers and glasswashers. We can also supply you with a new or used dishwasher …simply Contact Us for details of available Used Stock
We are based in Bournemouth & Poole and cover the whole of Dorset, along with the neighbouring counties of Somerset, Devon, Hampshire and Wiltshire.
Trust CEMCO for commercial catering dishwasher servicing!
Call us now, on 01202 377205 for a free quote to repair your dishwasher
www.cemcoltd.co.uk
Cider - “Still Bubbling and Still Growing” 32
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to try them and hope they love them as much as we do.” The UK is the largest cider market in the world, representing 38 % of the global market, according to the National Association of Cider Makers (NACM). Global cider sales by volume throughout the world are:
• 38% United Kingdom • 24% the rest of Europe • 13% Africa • 11% North America • 8% Australasia • 5% Latin America • 1% Asia This year’s Westons Cider Report revealed that the cider market overall (on and off trade) is worth £3.1 billion to the UK economy - an increase of 4% yearon-year making the cider industry 2.4 times bigger than the UK recorded music industry, twice the size of the UK cycling market and three times bigger than the UK sea fishing industry!
Cider is proving to be a phenomenal success! In a highly competitive marketplace cider has had to compete with the growth of beers, lagers from across the world, a health-conscious public, and a wine category that has grown vastly in popularity as an everyday drink in Britain. Nevertheless, cider remains a robust growth category. Westons' Cider Insight and Innovation Manager Matthew Langley says; “Cider has once again made a huge contribution to the ontrade, retailers’ overall sales and we see no signs of this changing. Outperformed only by spirits and soft drinks, there were the equivalent of 10 million more pints of cider sold in the on trade over the past year - £516 million in total. Even more encouragingly, value (up 4%) has continued to grow ahead of volume (1.9%) which signals how drinkers are continuing to trade up to more premium ciders, while new exclusive research commissioned by Westons cider for this year’s report reveals that the breadth of cider drinkers continues to widen. All these factors are clearly good news for the category’s longterm prospects”
stocking Strongbow Original and Strongbow Dark Tom Mallett Consumer Fruit alongside one another experience a Insight Director +44% rate of sale, which is the equivalent of (Alcohol) at indus293m L of an additional 62 pints a week. As half of cider a try analysts n pubs do not currently range a flavoured are con d perr y Kantar s cider, there is a huge opportunity to do so (10m mumed Worldpanel says, in the marketplace.” than ore “The growth in
FRUIT CIDERS
last year)
Fruit cider which is a relatively new entrant to the category is now an important component of any outlets cider fixture, with retailers assigning anything up to half of their cider fixture to fruit cider products, and cider makers large and small, mainstream and crafted, being increasingly creative with the serves, flavours and offers. Data from GlobalData revealed that 13 years ago fruit cider scarcely registered in the UK market, in 2005 the 500,000 litres sold represented 0.08% of total cider volume sold, however, it has steadily grown to reach 27% of the marketplace by the end of last year. Data from CGA Strategy last year revealed that fruit cider is bringing in more females to the cider category. Females make up 60% of fruit cider drinkers, compared with 47% of all cider drinkers. CGA also shows fruit cider is introducing a younger consumer to the cider category with 50% of fruit cider drinkers aged 18-34 compared with 36% of all cider drinkers being 18-34.
Still accounting for over two thirds of all draft cider sales, with over 500,000 pints of mainstream Apple cider poured in pubs every day, it remains a significant part of any outlets offering.
Flavoured cider caters to consumers’ experimental and sweeter palates, says Heineken UK’s Jerry Seddon : “Outlets who have added a flavoured cider tap to their bar are reaping the sales benefits. In fact, 70% of the volume delivered by adding a flavoured cider is incremental to an outlet’s cider sales – an additional £340M to the on-trade. Strongbow Dark Fruit is the fastest growing and second biggest cider in the UK, accounting for seven in every eight pints of flavoured cider consumed in the on-trade, and caters to the increasing consumer demand for fruity flavours and a sweeter taste. Outlets
• A well-stocked bar has at least four to five different ales on, maybe three varieties of gin and rum and a well-stocked and varied bottle fridge, so make sure your offering a good selection of ciders, Apple and fruit, carbonated, still, sweet, dry, or a combination of the two in between. • Cider also has a benefit compared to ales in that almost all companies will have bag in box versions of their range which means they can be placed behind or under the bar without having to commit to a dedicated line or having to replace one of your existing best sellers. • Advertise and promote your ciders, obtain point of sale literature from your cider supplier, beer(cider) mats, bar runners and posters, A boards, portable bars which pay for themselves after a short period of time.
Trailblazers of fruit cider, Brothers, recently bolstered its unique flavour credentials with the launch of industry firsts Parma Violet and Strawberries & Cream. With fruit cider experiencing 14% growth in the on-trade, Brothers’ latest innovations will allow operators to capitalise on the category’s growing popularity, specifically amongst 18 to 34-year-olds who make up over 50% of fruit cider drinkers. As 22% of fruit cider drinkers claim new flavours are a key factor in their buying decision, these unique entrants will focus on driving sales growth in the category. Matthew Showering, Managing Director, Showerings Cider Mill commented: “We are very excited to be bringing two brand new flavours to our customers through our latest innovations. At Brothers, we are always looking for ways to think outside the bottle and resonate with our younger audience. With fruit cider’s huge growth in the last year, and millennials constantly demanding new and exciting flavours, these latest additions felt like a no-brainer. We can’t wait for customers
There is nothing more delicious and satisfying than a great marriage between food and drink. And that ‘drink’, while we all gravitate to wine, most certainly includes cider. Cider is great for food pairing, and the secret is treating cider as you would wine. Gabe Cook cider maker cider ambassador for Pizza & Cider restaurant group The Stable says, "Cider makers realised a while ago the potential of matching cider with food many of our members actively support and promote this through their website, trade media or by hosting events, as they should, because cider has the quality and versatility to be the equal of wine when finding the perfect accompaniment to any meal. " The Stable pizza restaurants are well-known for their ciders as Fruit well as their gourmet pizzas, is now cider boasting more than 80 ciders £826.9 wor th mil and perrys, and each of The to the lion Stable’s 17 locations have difon trad ferent menus, depending on the e local availability of ingredients and cider, with menus inspired by bringing customers together and introducing them to local suppliers
So, the future is looking rosy and in the hands of talented cider makers, cider is a drink that can hold its own against both beer and champagne, as happily gulped from a paper cup at a festival, a celebration at a barbecue warming the cockles at Christmas or as sipped in a crystal flute at a Michelin-starred restaurant!
As one of the strongest performing categories, the market for cider is there, so now is the time to take a look on what you stock and how you promote it.
Perr y Cider and orth w is now n 1.94 billio e th to on trade
FOOD PAIRING
popularity of cider has been one of the largest success stories in alcohol in recent memory. Flavoured cider has been a key driver of the success and has defied those that deemed it a passing fad: 33% of households now by flavoured cider versus 28.6% for Apple. Looking forward cider may not always be able to line favour propositions for growth: innovation elsewhere in alcohol namely flavoured gins will inevitably increase the pressure on flavoured cider. In order to continue growing in this changing landscape, cider manufacturers must ensure that they are continually meeting consumers evolving needs across key areas such as occasion, serve, ABB and format”.
INCREASING SALES
MAINSTREAM CIDERS
• To satisfy the growing demand for health-conscious consumers and those limiting their alcohol consumption consider stocking low and alcohol free ciders which are now increasingly available
The Stable’s Executive Chef, Patrick Campbell, said: “Since we Draft cider4% 7 started in 2009, we’ve developed a represents er reputation for our West Country of all cid sold in the inspired menu – using the best local on trade produce to complement our vast range of ciders. With the new menu we wanted to capture our innovative fun spirit and the evolving tastes and dietary needs of our customers, while staying true to our authentic, rustic roots. “Using local suppliers is a key part of The Stable” ethos says Patrick, these locally sourced, artisan products perfectly complement the craft ciders on The Stable’s extensive drinks menu. Its Cider Tasting Experiences, with tasting boards and a crew of expert cider Masters on hand allows diners to sample food paired with a range of ciders, in sessions conducted by its in-house Cider Masters.
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Cider - “Still Bubbling and Still Growing” Cider Drinkers in the UK 34
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A chilled refreshing cider in one hand calls for something “moreish in the other” says Robert Parkin of spee cialist snack supplier SCT. trad p e e r F kes u a e r m sha "All good landlords know how 49% cider to please the customers and will f o mes have a good selection of ready volu snacks for every drink and every occasion”.
"The acidity of cider cuts through fat adding a range of flavours to dishes, and foods that go well with cider include cheese, pies and spicy food however occasionally simple ready to eat snacks work just as well! “Bar snacks are quick, convenient and increase profits, keeping the customers content and encourage more drink sales. We are now seeing something of a renaissance for traditional snacks in the on trade sector with pork scratchings in particular which abroad back into fashion”! CLH News spoke with celebrated drinks educator, broadcaster and pub expert Jane Peyton, from the School of Booze, who shares her insight and knowledge on matching food and cider.
"Britain is the world’s biggest producer and consumer of cider. In the 17th century cider was known as England’s native wine. King Charles I was said to prefer cider to grape wine. Mention to a drinker that grape wine is a good match for food and they would most likely say ‘Of course it is’. Then say that cider matches food brilliantly and they might say ‘well apples goes well with pork so yes I can imagine that cider and pork is good together.’ And then they would not be able to think of another food match for cider. What they are doing that no-one does with grapes and wine, is to focus on the flavour of apples. That is not necessary when finding a food match for cider. Just as with grape wine, cider uses acidity, tannins, sweetness and
texture when matching with food. Cider is often carbonated and carbonation is The very useful as it clears the palate on-tra average and cuts through the texture and sells 5 de outlet richness of food. 157 p
& 147 9
ints
of cid bottles "Cider is a versatile drink that er ea comes in a number of iterations year ch such as single varieties, blends, still, sparkling, tannic, acidic, dry, sweet, and ultra-sweet. It is equally at home with casual dining as it is with fine dining. Just change the glassware - cider served in glasses that are increments of imperial pints suits bar snacks and pub grub but cider in wine glasses and snifters are an elegant choice for more formal dining. "Most ciders in pubs are sweetened and easy drinking with low tannins. They are also diluted with water to decrease the ABV to a sessionable strength. Consequently this reduces some of the power of the cider to cut through texture of food and it has to rely on high carbonation instead. What the sweetness does is act as a counterpoint to salty and savoury food, and it also acts as a foil to spicy food. These are some suggestions of popular pub dishes with easy drinking ciders that are likely to be found in pubs.
• Bangers & Mash pair well with medium dry ciders fruity, earthy character. • Cheese Burger wand medium cider with sweetness to contrast with the savoury flavour of the food. • Fish & Chips with a dry cider. The cider’s sharpness refreshes the palate. • Vegetable Korma matched with a sweet cider to mellow the spiciness. Cheese and some desserts go well with ciders that have high acidity and high tannins. These are unlikely to be mainstream cider brands so for this type of cider look for companies such as Little Pomona, Oliver’s Cider and Perry, Ross Cider & Perry, Pilton Cider, Kentish Pip, Nightingale Cider. There are many more independent cider makers than those listed above and wholesale businesses such as Pilango Cider, the Fine Cider Company and the Real Al Company can supply them. Suggesting a cider match for food in a pub gives a point of difference and can help to increase sales. Wassail to that!
www.westons-cider.co.uk www.brotherscider.co.uk www.malletscider.co.uk www.stablepizza.com www.school-of-booze.com www.heineken.co.uk/direct www.sct-sct.com
Old Mout Cider And WWF Partner To Protect Habitats Around The World
The campaign communicates a serious message in a proactive and enjoyable manner, which has proven effective with millennials and the growing Gen-Z. 2019 will see Old Mout’s biggest ever media presence, festival activation with the return of the Kiwi Camp at the Isle of Wight Festival and, for the first time, Boardmasters, as well as on-trade activation in over 1,500 pubs, where a 30p donation to WWF will be made for every bottle purchased.
Old Mout, one of the UK’s most sustainable cidersand the world’s leading independent conservation organisation, the World Wildlife Fund (WWF), have joined forces for a brand new campaign, which will help to protect half a million acres of habitat around the world. The partnership is the next chapter in Old Mout’s sustainability agenda, which has already seen the New Zealand-born cider help protect its native country’s national icon, the kiwi, that sits proudly on all Old Mout packaging. The status of the quirky kiwi has now improved from ‘endangered’ to ‘vulnerable’ after the cider maker found out that just one in twenty kiwi chicks survived to adulthood. Old Mout has now set its sights further afield with an ambitious goal – teaming up with WWF in a partnership to help protect animals’ natural habitats across the world, including the continued conservation for the kiwi. This marks the beginning of a summer-long integrated campaign for Old Mout, which is now the fastest growing premium flavoured cider in the UK.
Emma Sherwood-Smith, Cider Marketing Director at HEINEKEN, said: “Our ambition is to lead the way as the most sustainable cider – setting the standard to help protect our planet. Our partnership with WWF acknowledges the work we’ve done so far for the kiwi in New Zealand and our success in making our cider and packaging the most sustainable it can be. “Seventy-five per cent of consumers actively look for environmentally conscious brands and we’re proud that our distinctive brand purpose, coupled with WWF’s fame, will help communicate the urgency in the efforts needed to help save our planet.” Naomi Hicks, Director of Partnerships at WWF, said: “We are the first generation that knows we’re destroying the planet and could be the last that can do anything about it. Partnerships like this one are essential if we’re to halt and reverse nature’s decline. That’s why we’re delighted to be joining up with Old Mout to protect vital habitats like the Amazon. We’re looking forward to working together to inspire millions to join the fight for our world.”
Research commissioned by Westons uncovered five distinct cider drinkers in the UK, each with their own tastes and preferences and needs: • FRUIT CIDER FANATICS: 24% of cider drinkers - Tend to be younger female cider drinkers aged 18-34, are more represented in the North of England and drink cider both in and out of home. • TRADITIONAL OUT-OF-HOME CIDER DRINKERS: 8% of cider drinkers - Only drink cider out of the home, and are mainly older males typically 55+. They are heavily represented in the Midlands and southern England. Generally not interested in craft, dislike sweet ciders and will only drink one or 2 pints of cider at any sitting. Most preferred serve is from a draft tap on the bar, and will naturally gravitate to cider brands they are familiar with, trust and have tried before. Availability plays a key role in the purchase decision. • CRAFT REPERTOIRE DRINKERS: 29% of cider drinkers - Are typically male age 35-54, generally live in the Midlands or southern England and will drink cider in or out of the home. Prefer more traditional cider variants than sweet ciders, and prefer Apple cider over fruit cider. Are more likely to express an interest in provenance and production processes and are willing to pay more for good quality cider. • CIDER ENTHUSIASTS: 13% of cider drinkers - Typically aged 18-34 with a slight skew towards females, mainly in the south of England and will drink cider in and out of the home. Considered enthusiasts for all things cider and will drink sweet, fruity, dry and tannic ciders. Have a keen interest in the craft, heritage and provenance and will consider taste and flavour the most important when choosing. • TRADITIONAL AT HOME CIDER DRINKERS - 26% of cider drinkers - Are typically male and female aged 55+. They drink cider on evenings and weekends because it is refreshing and easy to drink with apple cider preferred choice.
Think While You Drink ®
Our award winning sommeliers and pommeliers deliver drinks training and education across the country
ENLIGHTENING DRINKS TRAINING Drinks education for pubs, restaurants, retailers and brand owners
Pubs, bars, restaurants, brand owners – do your staff need training in any of the following?
• Beer or Cider Tasting • General Beer or Cider knowledge • Beer or Cider Styles • Beer or Cider & Food Matching • How To Devise The Essential Beer Or Cider List
We offer 1-2 hour group sessions at your premises tailored to what you need.
"I loved the passion and enthusiasm you demonstrated and it’s a reminder to all of us about bringing some of your infectious enthusiasm and pride to our communications about beer and pubs. I learned lots of nuggets along the way which was no doubt due to both your knowledge and storytelling."
DH, Heineken
Please contact us to discuss your training requirements.
info@school-of-booze.com + 44 (0)7729 601 590 www.school-of-booze.com
Caternet, Powered by Zupa Caternet is hospitality software developed with operators, buyers and chefs, who have all experienced the same operational and financial challenges as you. It is specifically designed to help the catering sector remove manual processes. You will buy more competitively, manage nutrition and allergen risk, enjoy paperless financial administration, and reduce overheads. Our live price guide guarantees competitive purchasing for all your procurement needs, not just food and drink. Your trusted suppliers join Caternet for free, and if you’re looking for new relationships, we already have over 2,500 suppliers on board. There are no hidden dis-
Products and Services counts or rebates. Mirroring your approved budgets and utilising your existing finance system, our software provides you with full spend control. Simply set specific, authorised spending levels at a user, group or departmental level across your trading locations. Your budgets won’t be broken, and with paperless reporting, you’ll never chase an invoice or credit note again. Meeting allergen and nutrition legislation is a constant concern. Our comprehensive recipes module provides live data from supplier to servery, enabling you to build and publish recipes whilst remaining compliant. Start saving time and money today. 023 8212 4099 www.caternet.co.uk sales@caternet.co.uk
Retain Payment or ID Cards & Be PCI Compliant Whilst Increasing Profits When a vendor retains a credit card or debit card, or indeed handing over his or her ID card as security against running a tab or renting sporting or other equipment, there is always some uncertainty about the safety of the card whilst out of the customers’ possession. CardsSafe® eliminates the need to worry about any loss or theft as it is the simplest and most efficient way to ensure the card’s safety from potential misuse. The CardsSafe® system has now become the “best practice” way of handling credit and debit cards in the hospitality and leisure industries. More than eighty thousand boxes are in use every day and hundreds more are added every week. Customers who share their experience with our staff report these benefits: • Chargeback drops by more than ninety percent (90%)
• Walkouts are reduced by at least fifty percent (50%) • Tab mistakes drop significantly and finally, • There is a major uptick in sales If you are concerned about how CardsSafe works within the PCI scheme, Alan Gill from the independent PCI certifying company Orthus Limited states: “The PCI DSS standard encompassed 264 controls. CardsSafe helps to reduce the need to meet all of these through ‘compensating controls’ which allow businesses to comply to the standard without having to change the way they operate”. In addition to the commercial benefits the CardsSafe® solution therefore helps merchants become PCI compliant, which truly gives peace of mind for all! To order, please contact CardsSafe Limited on either of: Phone: 0845 5001040 or visit www.cardssafe.com
La Giusta: Harmony in Style
The Gaggia Milano brand is synonymous with espresso. Since Achille Gaggia’s revolutionary invention in 1938 – espresso with natural crema – the continuous search for excellence has remained our mission. Since then, Gaggia Milano has offered a range of coffee machines that combine state of the art technology with sophisticated design. Having recently launched La Reale, Gaggia Milano’s first traditional coffee machine for the professional market in the UK, we are now delighted to introduce La Giusta to the UK. As with the entire Gaggia professional range, La Giusta is beautifully designed and constructed. From the subtly back-lit logo, to the glass console and polished surfaces, La
Giusta continues to evoke the classic elegance of this historic brand. As ever, a stylish design doesn’t overshadow the practical benefits – La Giusta has been designed with baristas in mind and offers an ergonomic and functional layout and will satisfy the needs of the most discerning barista. Its design, combined with a compact footprint means that La Giusta will comfortably find a home in any hotel, restaurant or café. Evoca is home to a number of great coffee machine brands and Gaggia Milano’s beautiful and timeless products encompass a range of machines that spread the tradition of Italian Espresso around the world. Visit www.evocagroup.com
Drakes Bar Furniture - UK Bar Furniture Supplier We pride ourselves in providing the best quality items at great prices with fantastic customer service and can supply bespoke tailored made furniture such as booths, tables, seating or ‘off the peg’ items. Drakes Bar Furniture not only sell chairs, stools, tables we also design build and install all types of fixed seating, pews and booth seating for pubs, clubs, bars, restaurants and clubs. When fitting out a premise the seating is almost paramount for a successful space. Fixed seating, booth seating or banquette seating as its also called can come in variety of colours, finishes, types and styles. Below are just a few examples showing what we have done in the past. With clever planning, seating gen-
erates a great flow for customers and staff around a pub, restaurant, cafe or club. It can be used to divide areas, create new spaces in a room and offer intimacy allowing for the perfect social meet up. The beauty of bespoke fixed seating is that we can make the most of and take advantage of your space and features. We can come to your venue and measure up, give you advice and show you examples of our past work, finishes, types and styles. We have a wide range of Bar Furniture, including tables, stools, chairs, outdoor beer garden, fixed seating and banqueting furniture. If you require a bespoke quote either call us on 01422 839 690 or visit www.askdrake.com
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For Lovers Of Speciality Coffee – The Jura WE8 Bean To Cup Coffee Machine Wherever customers can enjoy superlative coffee, the atmosphere is warm and relaxed Anyone who appreciates the finer things in life and the wide choice of speciality coffees, will love the WE8. The WE8 offers 12 different specialities . JURA has perfected the complete brewing process for short, speciality coffees, allowing the WE line to make them to professional barista standard every time. Cleanliness and hygiene are essential in the workplace, so integrated rinsing and cleaning programmes, combined with specially developed cleaning products for JURA coffee machines, ensure perfect hygiene at the touch of a button. Because requirements vary
Farmers Oven
from one situation to another, the WE8 comes with many options for programming and customisation. The amount of ground coffee and water can be adapted to suit personal preferences and the cups and glasses used. WE8 packages are available with JURA I Ltr Cool Control and cup warmer, adding to the professional presentation of your customer coffee offering. The suggested daily capacity is 40 cups a day suiting many cosy pubs, bars, restaurants or staff rest areas. To view the full range of JURA Professional bean to cup coffee machines and full information on JURA, go to uk.jura.com or sales@uk.jura.com or see the advert on page 2.
Farmers Oven is a family run farm based in the heart of Lincolnshire. We have been growing potatoes here from the 1970’s and we have specialised in growing excellent tasting varieties. We are able to provide you with a fully preservative, additive and allergen free peeled or skin on, cooked fresh potato. Our product is Grown and Produced in Britain and will avoid any import tariffs or logistical delays that may occur as a result of Brexit negotiations. Please call Chris to discuss your requirements. Tele - 07795 050 371 or 01673 878 194, Email - sales@farmersoven.co.uk, Web- www. farmersoven.co.uk
Hillbrush Hygiene and Cleaning Hillbrush is the UK’s largest manufacturer of brushes and specialist hygienic cleaning tools, including products specifically for use in the food manufacturing industry. Hillbrush was established by brothers Fred and Bill Coward in 1922 in the small rural town of Mere, in South West Wiltshire, UK and is still family-owned today. As well as Hillbrush Traditional, wooden brushes which are sold all over the UK and for which the company holds a Royal Warrant, Hillbrush has been innovating since the early 1980s and expanded into new markets including the food industry. The company now produces a range of over 1,000 plastic hygiene and food preparation products, sold under its Hillbrush Hygiene brand, predominantly manufactured in-house on state-of-theart injection moulding and brush making equipment. Hillbrush Hygiene offers one of the most extensive ranges of hygienic cleaning equipment in the UK. Many products use a unique and
pioneering filament technology that ensures the highest standard of filament retention while the company’s premium colour-coded Anti-Microbial Cleaning Tools™ have been developed specifically for the high-risk hygiene food manufacturing and healthcare industries. They prevent the growth of bacteria by up to 99.99% and reduce the risk of cross contamination and 5S best practice with colour-coded segregation. Hillbrush Commercial completes the Hillbrush portfolio with a selection of products suitable for the janitorial, HORECA (hotels, restaurants and catering) and household markets. Altogether, Hillbrush offer an extensive range of brushware and ancillary cleaning equipment products from a single British manufacturer. Find out more about Hillbrush Hygiene on our website. sales@hillbrush.com +44(0)17 4786 0494 hillbrush.com See the advert on page 10 for details.
Colman’s: The Classic Condiment That Always Cuts The Mustard Colman’s is the nation’s favourite mustard(1) and has been a firm staple with the much-loved roast for many years. But what makes this British brand great is the story behind the locally sourced ingredients which give it it’s bold, distinctive flavour… Whether it’s Salt Marsh Lamb, Dexter Beef or locally sourced Beetroot - we know that chefs are passionate about the heart of the dish. But it’s also important to ensure that these delicious dishes are complimented with great-tasting, quality condiments. Colman’s perfected its signature English mustard way back in 1814 and today, its distinctive flavour is seen as a British staple – in fact 72% of guests agree that Colman’s is the original taste of mustard (2). Founder Jeremiah Colman was something of a perfectionist, grinding the mustard seeds not once, but twice, to turn them into a pungent, double superfine mustard powder - which is still a key ingredient in Colman’s English Mustard today. However, Colman’s love for bold flavour extends beyond mustard - they have mint, horseradish, tartare and seafood sauce which are all made with British ingredients. They believe local sourcing is key in achieving knock-out taste. That’s why they have partnered with the National Farmers Union and Red Tractor in
support of the ‘Back British Farming’ campaign, which encourages consumers and operators to support the highest animal welfare standards, sustainable farming and great-tasting British-raised meat. Although carefully roasted meat and flavoursome condiments are a favourite British pairing, condiments are wonderfully versatile – they can bring a kick to marinade, add glaze to pastry, enhance vegan & vegetarian dishes, and much, much more. So, there you have it - As the nation’s favourite (1), Colman’s is an essential in any outlet, especially if roasts are on the menu! Whether in a pot or stirred into exciting new recipes, it is a key part of the celebrations this Easter. (1) UK Nielsen Retail Grocery Value Sales MAT 02.11.19 (excluding brown sauce) (2) Consumer Online Survey, n=1,000 (UK=800 / Ire=200), Cambridge Direction Q2 2018.